I didn’t know that the apartment I bought came with a Korean cook. I can’t even begin to explain how it feels like to come home–your own home–from work with dinner ready at the table.
Uh-oh, I’m nesting!
I came home one night and the Dr. was already working in the kitchen. The beets were already roasted and out of the oven and the pasta was in the pot. When I saw him clean off the grit from the beet greens, I knew the roasted beets were for later. Iâ€™ve seen him do this before and it’s from him I learned not to waste food parts that most people throw away. I was excited for the next day’s lunch of beets, but I was even more hungry for the pasta with beet greens for dinner.
Iâ€™m not complaining. Best apartment ever!
beet greens with stems from 2 bunches of beets, thoroughly washed, chopped in half
1 box of whole wheat spaghetti
a handful of golden raisins
1/2 cup pitted brine-cured black olives, coarsely chopped
1/3 cup pine nuts
1 medium red onion, thinly sliced
3 cloves of garlic, minced
3 tbsps balsamic vinegar
1. In a pot, boil some water and cook the pasta until al dente. You’re going to need some of that pasta water in steps 3 and 4. Drain and set aside.
2. Heat some oil in a skillet over medium heat. Add pine nuts and toast, stirring, until golden, about 2 minutes. Transfer to a plate with a slotted spoon.
3. Add garlic to remaining oil and cook until golden. Add onions until soft. Add balsamic vinegar and stir until most of it has evaporated, about 2 minutes. Add beet stems, some pasta water, and a dash of salt. Cover and cook for about 10 minutes or until stems are tender.
4. Add raisins, then beet greens, while stirring with tongs until leaves are wilted. Do in small handfuls if you have a small skillet. Add a splash of pasta water and cover to cook the greens, about 2 minutes. Add olives, then the cooked pasta, just until liquid has thickened slightly. Sprinkle with pine nuts and add a dollop of goat cheese before serving.
Don’t waste your carrot tops either