11402 Beet Greens and Feta Pasta 15 mins 15 mins 4 servings Wed Jan 16 17:10:00 -0800 2008 Fri Aug 07 12:52:17 -0700 2009 Easy Cal-Med CHOW http://www.chow.com/recipes/11402 Fri, 07 Aug 2009 19:52:17 GMT Finally, a way to use those beetroot tops Finally, a way to use those beetroot tops. If you visit a farmers’ market, you’ll often find beets sold with the greens still attached. It may seem like those leafy bits are just adding weight on the scale, but that’s not the case: They’re great quickly wilted down, as in this pasta dish.

Game plan: If you buy beet greens that are still attached to the beetroots, be sure to cut them off as soon as you get home or they will pull the water from the roots, causing the beets to shrivel.

When cooking the greens, you probably won’t be able to fit them into the pan all at once. Add as many as will fit, let them wilt slightly, then add a few more until they are all in the pan.

This recipe was featured as part of our Cooking with Winter Ingredients story.

]]>
  • Bring a large pot of heavily salted water to a boil. Meanwhile, heat olive oil in a large frying pan over medium heat. When shimmering, add onion and garlic, season with salt and freshly ground black pepper, and cook until vegetables are translucent, about 3 minutes.
  • Add beet greens and cook until just wilted, about 3 minutes. Season well with salt and freshly ground black pepper, remove from heat, and reserve. Meanwhile, cook pasta according to the package directions. Drain pasta, reserving 1 cup of the cooking water.
  • Return pasta to the pot and place over low heat. Add reserved pasta water and beet green mixture, and sprinkle in crumbled feta. Stir until thoroughly combined and heated through. Taste and adjust seasoning as needed.

    • Beverage pairing: Mancini Vermentino di Gallura, Italy. Strong flavors of greens, salt, and sharp cheese need a white wine that can hold its own. Vermentino from the island of Sardinia matches the pasta note for note while bringing citrus and dried herb flavors to the occasion.

    ]]>     http://www.chow.com/assets/2009/08/beeet_green_pasta_feta_290.jpg Aida Mollenkamp 84 Pasta/Noodles 2 tablespoons olive oil

    ]]>     54 1/2 medium white onion, finely chopped

    ]]>     74 4 medium garlic cloves, finely chopped

    ]]>     112 2 pounds beet greens, washed, ribs removed, and coarsely chopped (about 11 cups)

    ]]>     1 pound dried penne pasta

    ]]>     5 ounces crumbled feta (about 3/4 cup)

    ]]>     2395 aida mollenkamp 1 chow 14048 winter ingredients 435 vegetarian 1047 warming 11126 weekend getaway 7306 weeknight 796 spring 1046 cold weather 1619 omnivore 388 healthy 3282 seasonal 8548 no fuss 183 pasta 18447 pasta chart 1646 picnic 14488 beet greens 13618 main dish