This is our first year with a vegetable garden. Some crops thrived while others did little-to-nothing. Beets, thankfully, thrived. Beets were something I ate often as a child but wasn’t introduced to eating the greens until recently. They are peppery, delicious and good raw or cooked.
With an abundance of beet greens in the house and little of anything else, I pulled together this super simple and healthy dinner. I supposed you could substitute the beets greens for another leafy green if needed.
Beet Green Pasta
- 10 oz pasta, cooked according to the package
- Olive oil
- 1/4 cup currants
- 2-4 garlic cloves (depending on how garlicy you want it)
- 1 medium red onion, sliced thinly
- 3 cups beet greens, coarsely chopped
In a larger skillet add a couple tablespoons of olive oil over medium heat. Cook red onion for 7-10 minutes. Grate garlic into the skillet, add the salt and pepper to taste and cook for 1 minute. Add currants, cook for another minute. Add beet greens and saute until wilted.
Add pasta to the skillet and mix together. Add a little more olive oil and salt and pepper if desired.