Beet Greens and Noodles Recipe - Allrecipes.com
Beet Greens and Noodles Recipe
  • READY IN 45 mins

Beet Greens and Noodles

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

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.
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Reviews More Reviews

Jan 18, 2013

I omitted the fish sauce. This has great taste and color!

 
Jul 31, 2014

This was very good. Of course I omitted the fish sauce. I used the white wine. I used coconut oil insted of sesame oil and I also added a tbls of butter. I know I didn't exactly go by the recipe, but it was a great base to work off of. It definitely tasted better than I anticipated.

 

4 Ratings

Mar 03, 2013

This was good. Usually I find the flavor of beet greens too strong, but this combination of ingredients was really good!

 

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Nutrition

  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 47 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 585 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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