Low Histamine Wilted Beet Greens with Apple Cider Vinegar & Garlic
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Learn more →Ingredients
4 servings
- 1 lb beet greens (stems and leaves), washed
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- ¼ tsp fine sea salt, plus more to taste
- 1 tbsp apple cider vinegar
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 tsp honey (optional)
Instructions
- 1
Trim the beet green stems into 1-inch pieces and roughly chop the leaves, keeping stems and leaves separate.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. 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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