Tuesday, May 14, 2013

Ramen Noodles With Wilted Beet Greens & Tempeh

Beet greens, tempeh, & crushed walnuts top naked ramen noodles.
I bought beets for the first time- excited to make red velvet goodies and smoothies.
But lovely red bulbs were surrounded by leafy lettuce madness. Was this edible?
I had to admit, they looked to be garbage fodder. So I asked around and discovered that they were safe to consume and had similar tastes to kale and spinach, but one had to be very careful because beet greens can easily be overcooked.
In dish comprised of plain ramen noodles and my traditionally seasoned tempeh, beet greens dressed in olive oil and garlic provided a rich, robust flavor and doesn't have bitterness like some greens. Topped with crunchy walnuts, everything came alive on taste buds harmoniously.
I definitely see beet greens happening frequently on the future menu.
Altogether, a hearty rustic meal that takes less than 15 minutes to create, especially if three burners are hopping at once. It's delicious!

Ramen Noodles With Wilted Beet Greens and Tempeh Ingredients and Preparation

1/2 package ramen noodles
bunch beet greens
1 teaspoon garlic
2 tablespoon olive oil
4 oz. tempeh, cubed
1/4 cup red onions, sliced
2 teaspoon Simply Asia Sweet Ginger Garlic Seasoning
1 teaspoon turmeric
1/4 teaspoon black pepper
1/4 cup crushed walnuts

Rinse beet greens and slightly dry.
Sauté in olive oil and garlic, continuing to stir and wilt for 5-7 minutes.
In a separate skillet, heat another tablespoon olive oil and toss in red onions.
Hand mix tempeh with sweet ginger garlic seasoning, turmeric, and black pepper and add to skillet- turn every few minutes.
Bring boiling water to a boil and add ramen noodles. Cook for 5 minutes.
Layer ramen noodles atop a plate with beet greens and tempeh piled on top.
Add crushed walnuts.

Walnuts add that meatier flavor that compliments savory flavors perfectly.
Pretty & fulfilling dish.

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