Soba Noodles with Beet Greens

I am a messy baker, a messy cook, a messy housekeeper and my desk is always a disaster.     Needless to say, I am a messy gardener too.

I tend not to plant in rows and I over plant.   If anything comes up, it has a right to life.    I hate to thin.

But, things are doing so well in our new greenhouse that I had to do something about the beet population.     Last winter, I did pick some baby beet greens to include in some lettuce salads, but the beets have gotten away from me.

Beet greens from the garden.

I wondered what would happen if I cooked them.

I based my dish on Beet Greens and Feta Pasta and my own Garlicky Soba Noodles with Chard and Radishes and BLT Stir Fry with Oriental Noodles.   I came up with Soba Noodles with Beet Greens.  Voila!!!

Soba Noodles with Beet Greens

4 slices thick cut bacon, trimmed
1/2 yellow onion, sliced thin
3 large cloves garlic, minced
7 c. beet greens
2 T. balsamic vinegar
1 T. low-sodium soy sauce
2 bundles soba noodles
4 oz. feta crumbles

Chop bacon and fry.    When crisp, remove from pan to paper towels to drain.    Reserve 1 T. bacon fat and discard the rest.

Tip: I chop my bacon when it is slightly still frozen. It is easier to chop and you can also trim some of the fattier pieces easier this way.

Saute onions and garlic in fat until onions are translucent.

The onions get a great color from the bacon drippings.

Add greens a little at a time and saute until they wilt.

It will not take long for the greens to wilt.

Add balsamic and soy sauce and toss.

Prepare soba noodles as directed.

Toss cooked noodles with greens.   

Garnish with feta.

My feta was definitely crumbly—more like crumbs.

This was a great lunch dish and I have had the leftovers two times this week.   It is even good cold.

For an easy vegetarian meal, obviously omit the bacon and saute the onions in 1 tablespoon of olive oil.

 

 

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