Angel Hair "Pasta" with Leafy Green and Sausage

Makes about 5 cups

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

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

1. 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.
2. 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.
3. 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.
4. While beet greens are cooking, break the spiralized
beets into bite-sized pieces. Once the greens are
softened, add the beets and salt; stir.
5. 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.