Sautéed Beet Greens over Orecchiette

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Sautéed Beet Greens over Orecchiette

Sautéed Beet Greens over Orecchiette

Earlier this summer I planted a variety of fall/winter veggies including beets. After months of TLC and constant patrolling so the pesky squirrels wouldn’t get my crop I was able to harvest my first batch of veggies including a handful of beets. The beets, as I had dreamed, were delicious slow roasted, then tossed in a citrus vinaigrette laid over greens, blue cheese and Marcona almonds, finished off with a light drizzle of good local honey and a sprinkling of Maldon sea salt. Always a light sprinkling of Maldon sea salt. But the real stars were the beet greens. Beet greens are often overlooked but when prepared well can be absolutely delicious. Here is how I prepared them. Give the recipe a try and let me know what you think. Provecho!!

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • 1 small sweet onion, diced
  • 3 strips of thick cut Applewood Smoked Bacon, diced
  • Beet greens from 4 beets, stems thinly sliced, leaves torn
  • 1/4 teaspoon coarse salt
  • Pepper to taste
  • 1/4 cup + more for plating of Paremseano Reggiano
  • 1/2 lb Orecchiette

Directions

  1. Bring a pot of water to a boil for your pasta. Don’t forget to add salt to your water.

  2. While the pot is coming to a boil. Heat oil in a large skillet over medium heat. Add bacon; cook all the way through. Remove bacon and reserve in a bowl to add back later.

  3. By now water should be boiling; add pasta and cook per directions on the box. While that cooks, add onion to pan; cook until translucent, about five minutes. Add garlic; cook for one minute. Add beet-green stems and cook, stirring frequently, until softened, about 2 minutes. Add beet-green leaves and 2 to 3 tablespoons water. Cook, stirring frequently, until tender, about 2 minutes. Turn off heat and season with salt and pepper.

  4. Drain pasta reserving a little bit of the pasta water.
  5. Toss bacon back into the pan with beet greens and add drained pasta.
  6. Add about ladle-full of pasta water to the pan and the 1/4 cup of parmeseano reggiano.
  7. Toss until all the pasta is coated. Pasta should have a sheen.
  8. Serve hot and sprinkle more parmeseano reggiano to taste.