We received some beautiful beet greens in our CSA basket this week, but there weren’t enough to make a full side dish. So I decided to try something different. Instead of spinach with pasta why not have sauteed beet greens with orzo? I made a spicy basil sauce to go on top of the pasta, and it was a delicious combination of fresh greens and a decadent cheese sauce.
Beet Greens on Orzo with a Spicy Basil Cream Sauce
- ½ box cooked orzo
- 1 medium onion, chopped
- 1 tablespoon of olive oil
- ¼ cup of white wine
- Salt and pepper
- 1 small bunch of beet greens, chopped
- 1 cup of whole cream
- ½ cup of grated parmesan
- 1 teaspoon of chili flakes
- 1/3 cup of basil leaves, chopped
On medium heat, saute the onion in olive oil with salt and pepper. When the onion is soft, add the white wine and beet greens. When the beet greens have wilted, turn the heat to low and slowly add the cream. When the cream is hot but not boiling, add the parmesan and stir constantly. (Even though whole cream is much more forgiving than milk in a sauce, don’t let it boil. Boil=breakdown and a broken sauce has made many a person cry.) When the sauce has thickened, add half of the basil and all of the chili flakes. Pour the sauce over the orzo and garnish with the remaining basil.
