She Strengthens

Unlock the Flavor of Beet Greens in This Quick and Easy Pasta Dish

When you’re shopping for beets at the farmers’ market, you might overlook the leafy greens attached to the roots. But don’t! These nutritious greens are a culinary treasure trove, and when wilted down, they make a delicious addition to pasta.

Preserve Your Beets’ Freshness

To keep your beets fresh, make sure to separate the greens from the roots as soon as you get home. If you don’t, the greens will draw moisture from the roots, causing them to shrivel. When cooking the greens, add them to the pan in batches, allowing each batch to wilt slightly before adding the next.

A Recipe to Savor

This easy-to-make pasta dish is a perfect way to enjoy the flavors of winter. With a total cooking time of just 15 minutes, it’s ideal for a quick weeknight dinner.

Ingredients

• 2 pounds beet greens, washed, ribs removed, and coarsely chopped (about 11 cups)
• 1 pound penne pasta
• 5 ounces crumbled feta (about 3/4 cup)
• 2 tablespoons olive oil
• 1/2 medium white onion, finely chopped
• 4 medium garlic cloves, finely chopped
• Kosher salt and freshly ground black pepper

Cooking with Ease

Bring a large pot of heavily salted water to a boil. In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic, seasoning with salt and pepper. Cook until the vegetables are translucent, about 3 minutes.

Next, add the beet greens to the pan, cooking until just wilted, about 3 minutes. Season with salt and pepper, then remove from heat and reserve. Meanwhile, cook the pasta according to the package directions, reserving 1 cup of the cooking water.

Bringing it All Together

Return the cooked pasta to the pot, adding the reserved pasta water and the beet green mixture. Sprinkle in the crumbled feta, stirring until thoroughly combined and heated through. Taste and adjust the seasoning as needed.

Wine Pairing

For a perfect pairing, try a Mancini Vermentino di Gallura from Italy. This white wine complements the strong flavors of the greens, salt, and sharp cheese, while adding citrus and dried herb notes to the dish.