SPAGHETTI WITH BEET GREENS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 7
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.
WHEAT PASTA WITH SAUTEED BEET GREENS AND TOMATOES
This recipe was inspired by a trip to the farmer's market in fall. It makes great use of an ingredient you might otherwise throw away, and beautifully shows off fall colors. The juice from the beet greens does stain, so be careful to use a non-staining cutting board and wash your utensils right away- also be careful of your clothes.
Provided by Kim_150
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Separate greens from beets; set beets aside for later use. Wash greens well.
- Remove stems from greens; set stems aside. If necessary, cut greens into edible pieces.
- Cook pasta according to directions on its box. Drain and set aside.
- While pasta is cooking, heat olive oil in a pot or pan large enough to hold all of the greens.
- Add garlic and cook over medium heat until slightly browned, about 2 to 3 minutes.
- Add stems and onions, and cook until stems are tender, about 5 minutes.
- Add greens and cook, stirring often, until wilted, about 4-5 minutes.
- Turn heat to low. Add remaining ingredients, and toss until everything is mixed and heated through.
Nutrition Facts : Calories 255.5, Fat 7.7, SaturatedFat 1.1, Sodium 109.9, Carbohydrate 42, Fiber 2.4, Sugar 1.1, Protein 8.9
SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER
Give a cook a beet, and he'll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, quick, weekday, side dish
Time 30m
Number Of Ingredients 4
Steps:
- Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
- Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.
PAPPARDELLE WITH BEETS, BEET GREENS AND GOAT CHEESE
If you don't mind eating pink pasta and you like beets with goat cheese, you'll love this. I roasted my beets, blanched the greens and paired them with wide pappardelle noodles and goat cheese, both excellent partners. Make sure that you don't drain the water from the pasta pot when the noodles are done (lift them out with a pasta insert or with a skimmer), as you need some of the cooking water to thin out the goat cheese.
Provided by Martha Rose Shulman
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees. Cut the beets away from the greens, scrub them and place in a baking dish or casserole. For this pasta you will need about 3/4 pound of beets, which may or may not be the entire bunch. Add 1/4 inch of water to the pan, cover tightly and place in the oven. Roast until tender, about 30 minutes for small beets, 40 to 45 for medium and 50 minutes to an hour for large beets. Remove from the heat and allow to cool until you can handle them. Slip off the skins and cut in 1/4-inch dice. Set aside.
- While the beets are roasting, stem and wash the greens. Bring a large pot of water, preferably one with a pasta insert, to boil, salt generously and add the greens. Blanch for about 1 minute, just until tender, and transfer to a bowl of ice water. Drain, squeeze out excess water and chop medium-fine. Keep the heat on under the water.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the garlic. Cook just until fragrant, about 30 seconds, and stir in the greens, the diced beets, and salt and pepper to taste. Stir together just until coated with oil. Stir in the chives, and turn the heat to low.
- Bring the water in the pot back to a boil and add the pappardelle. Cook al dente. Remove 1 1/2 cups of the pasta water from the pot, stir 1/2 cup of it into the beets and greens, and crumble in the goat cheese. Drain the pappardelle and add to the pan, along with the parsley and another 1/2 cup of the pasta water. Toss together, and if the mixture seems gummy add more of the remaining pasta water. Serve hot.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 515 milligrams, Sugar 10 grams
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