BEET GREENS AND NOODLES
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.
Provided by ellalouwho
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 47 g, Fat 7.8 g, Fiber 3 g, Protein 8.6 g, SaturatedFat 1.1 g, Sodium 584.9 mg, Sugar 3.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Umer N
[email protected]This recipe is a great way to use up leftover beet greens. It's simple to make and the flavors are delicious. I served it with grilled salmon and it was a perfect meal.
Towhidx220
[email protected]I was pleasantly surprised by how much I enjoyed this recipe. I'm not usually a fan of beet greens, but they were cooked perfectly in this dish. The noodles and garlic added a nice touch, and the walnuts added a bit of crunch. Overall, a very tasty a
Trez Ligons
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The flavors are so well-balanced and the texture is perfect. I love that it's a healthy dish that doesn't sacrifice flavor.
SuperCatDude Deluxe
[email protected]I love this recipe! It's so versatile. I've made it with different types of noodles, greens, and nuts, and it's always delicious. It's also a great way to get your kids to eat their vegetables.
Mukesh Ydv
[email protected]This was a quick and easy recipe to make. I used store-bought beet greens and noodles, and it still turned out great. The flavors were simple but delicious. I served it with roasted chicken and it was a perfect weeknight meal.
Sumilloh Abdallah
[email protected]I'm not a huge fan of beet greens, but this recipe changed my mind. The combination of the greens, noodles, and garlic was really delicious. I also liked the addition of the walnuts, which added a nice texture. I'll definitely be making this again!
Dhiraj khatri Dhirajkhatri
[email protected]This recipe is a great way to use up beet greens, which are often overlooked. The noodles and garlic add a nice touch, and the walnuts add a bit of crunch. I also added a squeeze of lemon juice at the end, which brightened up the flavors. Overall, a
Repo Nicholas
[email protected]I followed the recipe exactly and the beet greens and noodles turned out perfectly. The flavors were well-balanced and the texture was spot-on. I served it with grilled chicken and it was a hit with the whole family. Highly recommend!
Gwen Stratton
[email protected]This beet greens and noodles recipe was a delightful surprise! The combination of earthy beet greens, savory garlic, and tender noodles made for a flavorful and satisfying meal. I especially enjoyed the addition of toasted walnuts, which added a nice