Penne With Beet Greens Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
• Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Steps:

• Bring a saucepan of water to a boil. Add pasta; cook until al dente, according to package directions. Drain; set aside, covered with plastic wrap.
• Heat butter in a large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash, and cook until slightly softened, about 10 minutes. Add mushrooms, and cook until tender, about 5 minutes. Add sherry, and cook until liquid evaporates. Add stock, and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens, and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve topped with cheese.

Steps:

• Pistachios: Toast pistachios in a skillet over low heat until they're light brown in spots, with a toasty aroma, 2-3 minutes.
• Greens: Pull leaves from stems and wash thoroughly (they can be sandy). Bring a large pot of salted water to a boil, and blanch the greens for 20 seconds (to preserve their color). Using a slotted spoon, transfer them to a bowl of ice water (to stop the cooking).
• Pesto: Purée the pistachios, garlic, and oil in a food processor until nuts are combined with the oil but still chunky (you don't want to make nut butter). Remove greens from the ice water and squeeze out excess water. Roughly chop them and add to the food processor with a pinch of salt. Pulse to combine, leaving the pesto slightly chunky. Taste for seasoning. Push down the sides of the bowl and pulse 5 more seconds.
• Assembly: Toss half of the pesto with the cooked penne, adding more as needed. Serve immediately.