Beet Greens and Noodles2 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“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.” - by ellalouwho
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 299 cal
- 7.8 g
- 47 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
Simple and Delicious Beet Greens
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