AIP Friendly Lemon Beet Greens with Garlic
Beet greens are one of those ingredients that most people toss in the compost without a second thought, but they're genuinely delicious when treated right — and this simple skillet preparation proves it. Thinly sliced garlic goes into warm olive oil until it's fragrant and just barely golden, building a savory base that coats every ribbon of wilted green. A pinch of turmeric adds warmth and a gorgeous golden hue, while a hit of fresh lemon juice and zest at the very end keeps the whole dish bright and lively. The whole thing comes together in under fifteen minutes and serves four, making it an easy weeknight side that feels a little more special than it has any right to. For anyone navigating the autoimmune protocol, this dish checks every box — no grains, no nightshades, no eggs, no dairy, just clean whole-food ingredients that are as nourishing as they are flavorful. It's the kind of recipe that makes you genuinely excited about eating your greens.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 lb beet greens (from about 2 bunches of beets), stems trimmed to ½ inch, leaves roughly chopped
- ¼ tsp fine sea salt, plus more to taste
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ tsp ground turmeric
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering.
- 2
Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the slices can brown quickly.
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