Farfalle With Golden Beets Beet Greens And Pine Nuts Food

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FARFALLE WITH GOLDEN BEETS, BEET GREENS AND PINE NUTS



Farfalle with Golden Beets, Beet Greens and Pine Nuts image

Provided by Jeanne Thiel Kelley

Categories     Pasta     Vegetarian     Low Cal     High Fiber     Dinner     Pine Nut     Beet     Healthy     Potluck     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1/3 cup pine nuts
4 tablespoons extra-virgin olive oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
3 garlic cloves, minced
2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 ounces farfalle (bow-tie pasta)
1/3 cup grated Parmesan cheese plus additional for serving

Steps:

  • Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
  • Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
  • Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

BEET GREENS WITH RAISINS AND PINE NUTS



Beet Greens With Raisins and Pine Nuts image

From 'Vegetarian' by Linda Fraser with only a few small changes. Baby spinach or Swiss chard can be used instead of beet greens. Reminder: beet greens and Swiss chard require a little longer cooking time than baby spinach. For a less aggressive garlic presence, use mildly-flavored garlic whistles/scapes. Final comment: I thought the recipe was lacking something to take the dish to the next level. What pairs well with beets/beet greens? Ah, allspice!

Provided by COOKGIRl

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup dark raisin (I've also subbed currants and dried prunes)
1 slice crusty bread (I used day old French bread)
3 tablespoons olive oil
1/4 cup pine nuts
1 1/4 lbs organic beet leaves, washed, stalks removed, chopped
1 pinch allspice (my addition)
2 garlic cloves, peeled and minced or 2 stalks garlic, whistles chopped small
salt & freshly ground black pepper, to taste

Steps:

  • Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
  • Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
  • Meanwhile, cut the bread slice up into small cubes. (Directions say to discard the crust but I don't do that because I consider it a waste).
  • Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
  • Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
  • Add the beet greens, allspice and garlic.
  • Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
  • Stir in the drained raisins and season with salt and pepper to taste.
  • Transfer the greens to a serving platter.
  • Sprinkle with the croutons and serve hot.

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  • Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
  • Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
  • Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by ¼ cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in ⅓ cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.
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