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| Beet Greens and Noodles |
"A great recipe using beet greens and stems. I usually use Farkay® noodles from the Asian section of the supermarket, but a Japanese Somen noodle or even a spaghetti noodle would work well too."
Ingredients :
- 1 (8 ounce) package spaghetti
- 1 tablespoon vegetable oil
- 2 stalks celery, diced
- 1 onion, diced
- 2 tablespoons white wine (optional)
- 1 (1 inch) piece fresh ginger, peeled and grated
- 2 cloves garlic, minced
- 1 bunch beet greens and stems, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fish sauce
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 45M |
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- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat vegetable oil in a large skillet. Cook and stir celery and onion in hot oil until soft, 5 to 7 minutes. Pour white wine over the celery mixture; add ginger and garlic and toss to mix. Stir beet greens and stems, soy sauce, sesame oil, and fish sauce into the celery mixture; simmer together about 5 minutes. Add drained spaghetti to the skillet; toss to coat with the sauce. Cover the skillet and continue cooking until the beet greens are tender, about 5 minutes.
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