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.
I wondered what would happen if I cooked them.
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.
Saute onions and garlic in fat until onions are translucent.
Add greens a little at a time and saute until they wilt.
Add balsamic and soy sauce and toss.
Prepare soba noodles as directed.
Garnish with feta.
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.