Beet Greens and Noodles

Beet Greens and Noodles

3
ellalouwho 0

"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

45 m {{adjustedServings}} servings 299 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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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Reviews

3
  1. 4 Ratings

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I omitted the fish sauce. This has great taste and color!

This was very good. Of course I omitted the fish sauce. I used the white wine. I used coconut oil insted of sesame oil and I also added a tbls of butter. I know I didn't exactly go by the recipe...

This was good. Usually I find the flavor of beet greens too strong, but this combination of ingredients was really good!