Beet Greens and Noodles recipe

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Ingredients

1 (8 ounce) package spaghetti
1 tablespoon vegetable oil
2 stalks celery, diced
1 onion, diced
2 tablespoons white wine
1 (1 inch) piece fresh ginger, peeled and grated
2 cloves garlic, minced
1 bunch beet greens and stems, chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon fish sauce

Nutrition Info

298.9 calories
carbohydrate: 47 g
cholesterol: : -
fat: 7.8 g
fiber: 3 g
protein: 8.6 g
saturatedFat: 1.1 g
servingSize: -
sodium: 584.9 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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