Beets are a cool weather crop that I especially enjoy in early spring, when the farmers market is just getting going and fresh seasonal veggies are few. In the anticipation of spring, I celebrate any seasonal veggie I can get my hands on. Recently I picked up the cutest little bunch of beets at the Tampa Indie Flea and Green Market at Armature Works. I just love tiny spring beets, about the size of a ping pong ball. They are sweeter and less earthy than the larger, later season harvest. I feel like I’m getting a two for one deal with the beets and the greens! Once you get home I recommend removing the beet green leaves, wrapping them in a damp paper towel, and storing them in an open plastic bag in the fridge. Leave a couple inches of stem on the beets and store them in a separate bag in the fridge veggie drawer.
This week I’m sharing a recipe for beet greens and next week I’ll follow up with a hearty roasted beet salad for spring time. Beet greens are an excellent source of nutrients, including vitamin C, K, A, E, as well as Calcium, fiber, magnesium and potassium. They are a good source of iron, protein, zinc, folate and other nutrients. I always try to add lemon juice to greens because the vitamin C helps your body absorb iron in the vegetable. Sauteed beet greens with lemon is a great way to dress pasta, and you’ll be surprised at the powerful aromatic flavors of whole fennel seeds and crushed dried Aleppo peppers.
I love crushed Aleppo peppers for their Middle Eastern flavor, which is fruity, earthy, and warm without being too spicy hot. Fennel seed has a warm, licorice-like flavor. The whole seeds add a pop of flavor and delicate crunch to this pasta dish. For protein you could add a fried egg or some white beans. This simple dish is a wholesome and gratifying answer to spring veggie cravings when there aren’t many fresh, local vegetables to choose from.
Lemony Pasta with Beet Greens, Fennel Seed, and Aleppo Peppers
Serves 2 as a meal
Ingredients
- 4 dry uncooked lasagna noodle sheets
- 1 teaspoon olive oil, plus extra as needed
- 1 clove garlic, minced
- 1 teaspoon whole fennel seeds
- 1/4 teaspoon crushed Aleppo peppers
- 1 bunch of beet greens
- 1 lemon
- serve with Parmesan cheese
Cook the lasagna noodles in a large pot of boiling water, drain, toss with a splash of olive oil to prevent sticking, and set aside to cool.
Prepare the beet greens. Cut off the stems and discard them. Rinse the leaves well to remove grit and dirt, then slice them into 1/2 inch strips.
Once the lasagna noodles are cool enough to handle, tear them in half longways for a thinner noodle that’s easier to eat. Or you can use a pair of scissors to snip them into bite sized sheets.
Heat a large skillet over medium flame. Add 1 teaspoon olive oil, garlic, fennel seeds, and the crushed Aleppo peppers. Saute the ingredients for about a minute, stirring often.
Add the beet greens to the pan, along with a tablespoon of water. Saute, stirring occasionally, until the water has evaporated (about 5 minutes. Turn off the heat and stir in the lasagna noodles, juice of 1/2 the lemon, salt, and pepper to taste.
Serve the pasta with Parmesan cheese and extra crushed Aleppo pepper.