From the blog For Love of the Table
2 T. Olive oil
1 medium red onion, finely diced
1 fat clove of garlic, chopped
pinch of pepper flakes
6 oz. trimmed beet greens (This will probably require two bunches of beets. Pick through the greens, discarding any that are yellowing or wilted. Then, strip away the stems. If the leaves are very large, cut crosswise into a wide chiffonade. Rinse the greens well.)
1/4 c. currants, plumped in hot water for 15 minutes and drained
2 T. mint chiffonade (see notes)
2 heaping T. pine nuts, toasted
2 oz. Feta (or Ricotta Salata), crumbled
8 oz. Fusilli
1/2 to 1 T. Extra Virgin Olive oil
Warm the olive oil in a wide sauté pan set over moderate heat.Add the onions and garlic, along with the pepper flakes and a pinch of salt and sweat until the onions are tender and beginning to turn golden.Add the beet greens a handful at a time, turning them with a pair of tongs so that they are coated in the hot oil and onions, and adding another handful as each previous handful begins to collapse.When the greens have collapsed, add the currants.
Cover and cook until the greens are tender—about 5 minutes.Uncover the pan, reduce the heat to the very lowest setting to keep the greens warm while you cook the pasta.
While the greens are cooking, bring 6 quarts of water to the boil in a large stock/pasta pot. Add 2 to 3 Tablespoons of salt. Add the fusilli and cook until al dente.Drain, reserving some of the pasta water.Add the mint and the fusilli to the greens and toss to combine.If the pasta seems dry, add a bit of reserved pasta water.Drizzle some extra virgin olive oil and toss again.Serve, garnished with the pine nuts and Feta.Serves 2 to 3.
Notes:
This pasta can be doubled to serve 4 to 6.Use a larger sauté pan.
If you don't have any fresh mint, add some dried oregano instead to the onions while they cook—1/2 teaspoon or so.
(Recipe adapted from Chez Panisse Vegetables by Alice Waters)
http://www.forloveofthetable.com/2013/07/fusilli-with-beet-greens-currants-pine.html