Pasta
Angel Hair 'Pasta"with Leafy Greens and Sausage
Makes about 5 cups
Angel Hair 'Pasta"with Leafy Greens and Sausage
Makes about 5 cups
Golden beets stand in for pasta in this dish reminiscent of the traditional favorite made with broccoli rabe and sausage.
Nutritional information per serving (about 1 cup):Calories 231 (68% from fat) | carb. 9g | pro. 9g | fat 18g sat. fat 4g | chol. 32mg | sod. 472mg | calc. 93mg | fiber 4g
Ingredients
- 1 bunch golden beets with greens attached (about 3 – 4 small beets and 10 ounces of leaves)
- 2 tablespoons olive oil, divided
- 8 ounces spicy or sweet Italian sausage (chicken, pork or turkey may be used), casing removed
- ¼ teaspoon kosher salt
- 1 to 2 tablespoons white wine
Preparation
- Prepare beets by cutting the beets away from the greens. Scrub the beets and wash the greens. Separate the leafy parts of the greens from the stems. Roughly chop the leaves and slice the stems into 1-inch pieces. Reserve. Using the Angel Hair Disc, process the beets. Reserve.
- Put 1½ tablespoons of the oil into a large skillet over medium-high heat. Once hot, add the sausage. Using a wooden spoon, break up the sausage into small pieces, reduce heat to medium. Stir to fully cook through, about 5 minutes. Once cooked, transfer to a large mixing bowl. Reserve.
- Add half of the remaining oil to the pan. Add the reserved beet stems and stir. Cook for 30 seconds. Add remaining oil and the beet greens and cook until softened, about 5 minutes.
- While beet greens are cooking, break the spiralized beets into bite-sized pieces. Once the greens are softened, add the beets and salt; stir.
- Add the reserved sausage and white wine; stir. Cook for 1 minute to allow wine to reduce. Remove from heat and serve immediately.
NOTE: Golden beets will oxidize and turn dark brown as they sit.
