Beet-green pasta from Chez Panisse Vegetables by Alice Waters and Patricia Curtan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on June 03, 2024

    I have made this many times, usually with anemic-looking grocery store beet greens. This time I had gorgeous, bright greens from the green market. What a difference that made. I had only raisins (and usually have currants or sour cherries) but added a bit of vinegar. I served it as a side, which I had never done before, and it was relished by all.

  • TrishaCP on July 01, 2020

    This was good, much better with loads of pepper and pecorino romano. I thought I had currents, but they turned out to be raisins, which were a tad sweeter than I liked. (Currants would be much better.) I only had two big bunches of beet greens, but that seemed to be plenty.

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