Mangold Pasta – Feel Like a Roman

I like browsing through recipes online, especially Russian and Ukrainian ones where I sometimes derive comfort from finding old favorites and often learn something new. That’s how one day I came across Mangold Salad. It looked interesting, so I googled it – in English. According to Wikipedia, it was simply Swiss chard. Back to the Russian site: on the photo, it looks somewhat similar, yet still different, but very familiar.

stock-photo-sweet-beet-leafs-mangold-isolated-on-white-background-116077837

Wait a minute, but I use it all the time – it’s beet greens! Sure enough, several sources mention that mangold, AKA mangel, or mangelwurzel, is fodder beet, cultivated as stock feed. Doesn’t sound very appetizing until you realize that they are talking about wurzel, or the root part of it, not the leaves.  The Romans, who, among many other things, such as roads and aqueducts, also invented salads, loved the leaves and disregarded the root. In fact, the plant was called Beta Romana and cultivated for the leaves that also have important medicinal properties. And yes, Swiss chard is a close cousin to it!

Mngld Pst 1.jpg

So on my next trip to my favorite farm store, I got a healthy bunch of beet leaves – pardon me, mangold. Now, other than a cold red borsht (for a recipe, please click here) or a salad (please click here), what could I do with it? Looking through a few more sites, I couldn’t find anything more substantial. However, I had gluten free penne pasta that needed livening up! Adding greens to it, plus some garlic, parsley, cumin and paprika, and of course salt and pepper, looked like a solution.

Mngld Pst 2.jpg

I iced and salted my greens (for instructions on treating herbs and leafy greens, please click here) and cooked the pasta.  Greens all rinsed and patted dry, I cut them into bite size pieces. In most recipes, they recommend separating leaves form stalks, cooking them separately, and using them for different purposes. I like the contrast of soft leaves with crunchy stalks, so I stir-fry them together. This is when I add squeezed garlic, as well as all my spices and seasoning. It takes literally a couple of minutes for the leaves to wilt and the stalks to soften. Do not overcook!

Mngld Pst 3.jpg

Now, just dump it on top of pasta, add chopped fresh parsley, and mix it up. If it feels dry, add a splash of olive oil. This is a healthy, delicious, and very easy vegan main course, but it could also serve as a side or enjoyed cold, as a salad. And, according to the Romans and confirmed by modern research, mangold helps you lose weight. Feel like a Roman!

mngld-pst-4

INGREDIENTS

  • 2 loose cups of fresh mangold (beet greens)
  • 2 cups of gluten free pasta, cooked (alternative: multi-grain or whole wheat pasta)
  • 2 – 3 garlic cloves, squeezed
  • 1/2 cup fresh roughly chopped parsley and more for garnish
  • A dash of cumin
  • A dash of paprika
  • Salt and pepper to taste
  • A splash of olive oil, if needed

PROCEDURE

  • Ice and salt greens. Put aside.
  • Cook pasta according to directions.
  • Rinse greens, pat dry. Cut into bite-size pieces.
  • Stir fry greens. Add squeezed garlic, cumin, paprika, salt and pepper. Greens are done when leaves are slightly wilted and stalks could be pierced with a fork.
  • Add greens to pasta, top with chopped parsley, mix thoroughly.
  • Serve garnished with parsley sprigs.

Enjoy!

 

43 Comments Add yours

  1. Laureen says:

    Looks as delicious as ever! I think I will enter the kitchen tomorrow and try out your recipe. Did you know that Mangold is literally stuffed with iron?

    All the best
    Laureen

    Liked by 3 people

    1. Thank you so much, dear Laureen; I am so glad you like it! Yes, I know that Mangold is one of the superfoods, and I use it any chance I get – more recipes coming up…

      Liked by 2 people

  2. Sounds interesting ***lol***, but looks delicious. In the past i heared a lot about mangold, but neither saw, nor ate. I thought it smells something like spinach. Good advice, Dolly! We can not have enough green in our food. Best wishes, Michael

    Liked by 1 person

    1. It does smell somewhat like spinach, Michael; you’re right. And the more greens, the better, even when the greens are red. Have a wonderful weekend!

      Like

  3. Laureen says:

    And we can’t wait:)

    Liked by 1 person

  4. lghiggins says:

    Interesting history and recipe. They do sell beets in Mexico, but I don’t recall the leaves being attached. I’ll have to keep my eyes open for them.

    Liked by 1 person

    1. Well, if you see swiss chard with red stems , it’s actually beet greens.

      Liked by 1 person

  5. Ahhhhh, I love your greens and the way you cook them. I grow beets and I do eat their leaves, just like the swiss chard ones, they are delicious, aren’t they? Thank you for sharing this recipe. You make my day. 🥙🥗🍒

    Liked by 1 person

    1. Thank you so much, dear Dr Martha! I am so impressed that you grow your own beets!

      Liked by 1 person

      1. You’re welcome koolkos 🙂 … and thank you about the beets 🥙😊

        Liked by 1 person

      2. My pleasure, Dr Martha!
        Have a great weekend,
        Dr Dolly

        Like

  6. While i’m not a huge fan of beets, i love greens. If i can’t find mangold, i will look for chard, i know i can get that.

    Liked by 1 person

    1. Any time you see chard with red stems, it’s actually mangold.

      Like

  7. zoya says:

    Спасибо за интересное и необычное блюдо)

    Liked by 1 person

    1. Не стоит благодарности, Зоенька; я рада, что понравилось!

      Like

  8. jonahzsong says:

    Ah. Beet tops. It always amazed the store clerks when they went to take the tops off beets, turnips, carrots, et cetera, and Mom objected, saying to leave them attached. We ate the whole plant, roots and leaves.

    Great dish you’ve created, Dolly.

    L-RD Bless, Keep, Shine upon you and yours. . .

    Liked by 2 people

    1. Thank you so much, dear Wil! We always pickled the tops of root veggies, and I have another post coming up with a recipe for pickled beet tops – very healthy.
      Many blessings to you, dear!

      Liked by 1 person

  9. spearfruit says:

    Great looking dish and healthy too!

    Liked by 1 person

    1. Thank you so much, Gary!

      Like

    1. Thank you so much, dear Gail!

      Liked by 1 person

  10. Как интересно,еще один рецепт в копилочку ,весной приготовлю ,как только появятся листочки

    Like

    1. Спасибо, дорогая, я рада что понравилось!

      Like

  11. ren says:

    Very fascinating, as usual! Thanx Dolly!

    Liked by 1 person

    1. Thank you so much, dear Ren!

      Liked by 1 person

  12. purpleslob says:

    I love the pretty purple color! Now you just need to find some womangold! ❤

    Liked by 1 person

    1. Ha! Everything that comes out of our kitchens IS womangold! 😻

      Liked by 1 person

      1. purpleslob says:

        Thank you, Dolly!

        Liked by 1 person

      2. My pleasure, dear purple person!

        Liked by 1 person

  13. Joëlle says:

    Brilliant! I can’t wait to try this with my homemade (of course 😉) gluten-free pasta. When I go the the truck farm over here the lady always asks the customers if they want to keep the stems of the vegetables or not. I usually discard the carrot tops (too hard to clean, it feels like I waste so much water doing it) but I keep radish stems for soups or even stir fry.
    Thank you for sharing, Dolly!

    Liked by 1 person

    1. Thank you so much, dear Joelle!
      Have you tried cleaning carrot tops, using my method (icing and salting)? Sometimes kale or cilantro has so much dirt in a bunch that you can plant something in it, but by icing and salting, and then rinsing, it comes off very easily.

      Liked by 1 person

      1. Joëlle says:

        Thank you for the tip, Dolly, I will look into it.
        Also, I am very interested in your fermented vegetables recipe. I really need to give it a try. Lack of motivation, and yet I am well aware that fermented foods are good for our gut bacteria…

        Liked by 1 person

      2. Ah, but I pickle everything I can get my hands on. It only takes a few minutes, and then it just sits there for a couple of days, and voila – healthy and delicious!

        Liked by 1 person

  14. Charlee: “Hmm, I’m not sure we could eat all those greens.”
    Chaplin: “We like your little kitty friend on the plate, though!”

    Liked by 1 person

    1. Thank you, guys!
      Pyshka: I love greens of all kinds and swipe them out of bowls when Mama is not looking!

      Like

  15. kelleysdiy says:

    I just love all your delicious, scrumptious recipes Dolly! You are amazing!

    Liked by 1 person

    1. I am just a funky cat – you are amazing with all your projects!

      Like

  16. stella says:

    I love beet greens and I like the stems too, although I usually give them a couple of minutes head start. I’ve never tried them with pasta, but I’ll bet it’s good! I usually just cook with oil and sliced garlic, cover to wilt, then add some balsamic vinegar. Makes a quick and delicious side dish.

    Like

    1. That’s a good method, too, thank you, Stella!

      Liked by 1 person

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