Soba Noodles with Beet Greens

I am a messy baker, a messy cook, a messy housekeeper and my desk is always a disaster.     Needless to say, I am a messy gardener too.

I tend not to plant in rows and I over plant.   If anything comes up, it has a right to life.    I hate to thin.

But, things are doing so well in our new greenhouse that I had to do something about the beet population.     Last winter, I did pick some baby beet greens to include in some lettuce salads, but the beets have gotten away from me.

I wondered what would happen if I cooked them.

I based my dish on Beet Greens and Feta Pasta and my own Garlicky Soba Noodles with Chard and Radishes and BLT Stir Fry with Oriental Noodles.   I came up with Soba Noodles with Beet Greens.  Voila!!!

Soba Noodles with Beet Greens

4 slices thick cut bacon, trimmed
1/2 yellow onion, sliced thin
3 large cloves garlic, minced
7 c. beet greens
2 T. balsamic vinegar
1 T. low-sodium soy sauce
2 bundles soba noodles
4 oz. feta crumbles

Chop bacon and fry.    When crisp, remove from pan to paper towels to drain.    Reserve 1 T. bacon fat and discard the rest.

Saute onions and garlic in fat until onions are translucent.

Add greens a little at a time and saute until they wilt.

Add balsamic and soy sauce and toss.

Prepare soba noodles as directed.

Toss cooked noodles with greens.   

Garnish with feta.

This was a great lunch dish and I have had the leftovers two times this week.   It is even good cold.

For an easy vegetarian meal, obviously omit the bacon and saute the onions in 1 tablespoon of olive oil.