Wheat Free Ginger Beet Greens
Beet greens are one of the most underrated vegetables out there, and this recipe finally gives them the spotlight they deserve. Coconut oil, fresh garlic, and grated ginger build a fragrant, warming base that makes the greens taste anything but an afterthought. The turmeric adds a subtle earthiness and a gorgeous golden hue, while a splash of apple cider vinegar at the end brightens everything up and keeps the flavors lively. Cooking the stems and leaves separately is a smart little trick — the stems get a head start so everything finishes tender at the same time. Every ingredient here is naturally free of wheat and gluten, so there's no label-scanning or substitution stress involved. A final squeeze of lemon juice is optional but highly recommended if you want that extra pop. This is the kind of simple, nourishing side dish that pairs beautifully with almost anything and comes together in one skillet with minimal fuss.
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Learn more →Ingredients
4 servings
- 1 lb beet greens (stems and leaves), washed
- 2 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
- 1–2 tsp fresh lemon juice (optional)
Instructions
- 1
Separate the beet green stems from the leaves. Cut the stems into 1-inch pieces and roughly chop the leaves; keep them in two separate piles.
- 2
Heat the coconut oil in a large skillet over medium heat until shimmering and fully melted.
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