Spicy Beet Green and Arugula Pasta

I had beet greens and arugula from the garden, so I thought I'd saute them up for an easy weeknight pasta dinner. Just to make it a little special, I made my own pappardelle at Jamie's request. Yum!

(Yes, that's a Missoni for Target towel - it's easier to just lay a big towel down)

The sauteed greens were super tasty, and the little bit of sugar offset the bitterness perfectly. You could definitely eat them on their own as a side, but great tossed with pasta. (I made a few too many noodles so we were a little light on the sauce, but it was still good.)


Serves 2-3
Ingredients:
2 strips of bacon, minced
1/2 large yellow onion, diced
3 large cloves garlic, minced
1/2 cup arugula, roughly chopped
3 cups baby beet greens, roughly chopped
1 tsp sugar
1/2 tsp red pepper flakes
1/4 cup water
Olive oil as needed
noodles

Directions:
Bring a pot of water to a boil.
Heat up a skillet and add the bacon.

Cook until the bits are browned and the fat is rendered. Remove the bits and put on a paper towel-lined plate. Remove all but 1 tbsp of the bacon grease. Add the onion and saute until soft. Add a little olive oil if necessary. Add the garlic and red pepper flakes and stir until garlic is fragrant (about 2 minutes). Add the sugar and stir, then immediately add the greens and water.

Stir until greens are wilted and season to taste with salt. (This will shrink down a lot.)

Meanwhile, cook your desired pasta until al dente (or if fresh, until it floats) and scoop it out with a spider directly into the skillet with the greens (or strain it and add it to the greens with a little pasta water). Toss thoroughly and serve with Pecorino Romano cheese.