Wheat Pasta With Sauteed Beet Greens And Tomatoes - cooking recipe

Ingredients

2 tablespoons olive oil
2 garlic cloves, pressed
4 cups beet leaves (yield from 1 large bunch of beets)
1/2 cup onion, sliced
0.5 (13 1/4 ounce) box whole wheat pasta
1 pint yellow cherry tomato
1/4 cup fresh parsley, chopped
salt and pepper, to taste

Preparation

Separate greens from beets; set beets aside for later use. Wash greens well.
Remove stems from greens; set stems aside. If necessary, cut greens into edible pieces.
Cook pasta according to directions on its box. Drain and set aside.
While pasta is cooking, heat olive oil in a pot or pan large enough to hold all of the greens.
Add garlic and cook over medium heat until slightly browned, about 2 to 3 minutes.
Add stems and onions, and cook until stems are tender, about 5 minutes.
Add greens and cook, stirring often, until wilted, about 4-5 minutes.
Turn heat to low. Add remaining ingredients, and toss until everything is mixed and heated through.