Beet Green (or Swiss chard) Pasta

 

½ C currants

2-3 cloves garlic

3 to 4 bunches beet greens

1 bay leaf

1 small bunch fresh mint

½ C extra-virgin olive oil

2 medium red onions

1 lb dried pasta

Salt and pepper

 

 

Cover the currants with boiling water, let them soak for 15 min., and drain them.  While they are soaking, wash the beet greens, strip the leaves from the stems, and cut the leaves into chiffonade.  Chop the stems into 2-inch lengths.  Stem the mint, wash the leaves, and chop them into chiffonade. 

 

Put on a pot of salted water for the pasta.   Peel the onions and the garlic and chop them both fine.  Sauté them with the bay leaf over medium heat in ¼ c. of the olive oil for about 5 min. or until they are translucent.  Add the beet leaves and stems and the currants and cook 5 min. more, covered.  Meanwhile, when the water has come to a boil, add the pasta.  Uncover the beet greens, season with salt and pepper, and add the mint leaves.  When the pasta is cooked, drain it and toss well with the sauce, moistening it with a ladle of the pasta water and the rest of the olive oil.  Serve immediately. Serves 4-5.