Pasta With Beet Greens And Raisins Recipes

PASTA WITH BEET GREENS

Steps:

• Heat a tablespoon of oil in a small skillet, then add the bread crumbs, stirring so they all get some oil. Stir in the oregano. Cook until crisp, take off the heat and stir in the parsley. Set aside.
• Heat a large pot of salted water and cook the pasta according to package directions.
• In a large skillet, heat 1 Tbs of oil, then add the garlic slices and cook just a minute or two, stirring.
• Add the beet stems and a ladle of pasta water and let them simmer a few minutes, then add the leafy parts, along with the red pepper flakes, and a pinch of salt. Cover the skillet and cook a few minutes, until everything is softened.
• Uncover the skillet and add the tomato sauce. (If you're using tomato paste, mix it with some hot pasta water in a small bowl before adding it to the beet greens.)
• When the pasta is done, lift it from the pasta water with a spider or tongs, depending on what kind of pasta you chose, and add to the beet greens. Mix everything together.
• Add the cheese and bread crumbs and a drizzle of olive oil and serve with more cheese on the table.

SPAGHETTI WITH BEET GREENS

Steps:

• 1. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente, about 9 minutes. Drain, reserving about 1/2 cup of the cooking water.
• 2. Meanwhile, cut the beet green stems into 2-inch pieces. Cut the larger leaves into wide ribbons; leave the smaller ones whole. Swish the stems and then the leaves in a big bowl of cold water to clean (in batches if necessary); lift them from the bowl with your fingers, shake them off and blot with a paper towel-they don't have to be really dry.
• 3. Put the olive oil and garlic in a large skillet over medium-low heat. Cook the garlic until golden, stirring occasionally, 4 to 5 minutes. Remove the garlic with a slotted spoon and drain on a paper towel. Increase the heat to medium; add the stems and season with salt. Cook, stirring occasionally, until you can insert the tip of a knife into the stems without resistance, 3 to 4 minutes. Add the red pepper flakes and cook, stirring, 30 seconds.
• 4. Turn the heat to medium-high, add the beet greens and cook, tossing occasionally, until the greens are coated with oil and just starting to wilt. Season with salt and cook until the leaves are wilted and tender, about 3 minutes. Reduce the heat to medium-low.
• 5. Pour the pasta on top of the greens and salt lightly. Toss with tongs and add the reserved pasta water. Divide among 4 pasta bowls and top with reserved garlic slices and desired cheese.

BEET GREENS WITH RAISINS AND PINE NUTS

Steps:

• Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
• Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
• Meanwhile, cut the bread slice up into small cubes. (Directions say to discard the crust but I don't do that because I consider it a waste).
• Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
• Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
• Add the beet greens, allspice and garlic.
• Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
• Stir in the drained raisins and season with salt and pepper to taste.
• Transfer the greens to a serving platter.
• Sprinkle with the croutons and serve hot.

PASTA WITH GREENS, GOAT CHEESE AND RAISINS

Steps:

• Combine raisins and lemon juice in small bowl. Set aside.
• Heat 2 tablespoons oil in heavy large pot over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add garlic and sauté until fragrant, about 1 minute. Add Swiss chard, beet greens and raisin mixture. Cover and cook until greens wilt, about 5 minutes. Mix in ginger and lemon peel. Season greens to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to pot. Toss pasta with remaining 2 tablespoons olive oil. Add greens and goat cheese. Toss to combine. Season to taste with salt and pepper. Transfer pasta to large bowl and serve.