Beets: part one

I pulled some beets out of the garden yesterday. Hooray!  Tomorrow, I will cook the beet “bodies” (based on the recipe from this article).  Tonight, however,I used the greens (the tops that show above ground).  With a quick saute, some bacon, a little smashed garlic, parmesan, and some gifted pappardelle noodles from Susan, dinner was served.

Reasons for me to like this dish:

• used garden produce (cheap me likes this)
• used a part of the plant that is often tossed (waste hating me likes this)
• tasted rich from the bacon and parmesan (luxurious me likes this)
• beet greens are high in vitamin C (me who hates being sick likes this)

Pappardelle with Beet Greens, Bacon, and Parmesan

4 pieces bacon, cut into 1-inch pieces

Greens from 6 beets, cut roughly into 2-inch pieces

2 cloves garlic, smashed

80z dried pappardelle pasta (I used Trader Joe’s version, but any kind will do)

Grated parmesan cheese

Start water for the pasta.  When the water boils, add salt and pasta to the water.  Cook according to the package directions.

In the mean time, cook the bacon in a large skillet over medium high heat. When browned nicely, remove the bacon from the pan and drain on a paper towel-lined plate.

Pour off all but one tablespoon of bacon grease and return the skillet to the stove.

Add  beet greens to the pan and saute, again, over medium high heat, until wilted, about 3 minutes. Add garlic to the pan and continue to saute until fragrant. Add salt and pepper to taste.

Add cooked pasta to the pan just to coat the pasta.

Sprinkle grated parmesan and serve.

Makes 4 medium-sized portions.