1 bunch beet greens
1 medium red onion, chopped
2 garlic cloves, minced
1/4 c olive oil
8 oz dry pasta (spaghetti and linguine work best)
(optional; 2 tbsp fresh herbs like oregano, basil, thyme)
1/4 c grated Parmesan cheese
Put on a pot of water and cook the pasta according to instructions on the package. Drain pasta when cooked.
During the pasta cooking time, wash the beet greens, separate the leaves from the stems, and chop the leaves coarsely.
Sauté onion and garlic over medium-high heat in oil for about 5 minutes, until the onions are translucent. Add the beet leaves and continue to cook 5 minutes more, covered. Uncover the beets greens and season with salt, pepper, and optional chopped fresh herbs.
Toss pasta with sautéed vegetables and Parmesan cheese, moistening it with a 1/4 cup of pasta water if necessary.
Makes 3-4 servings.
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