½ cup currants (or raisins, but currants preferred)
3-4 bunches beet greens (about 2 pounds; if you do not have enough beet greens, simply add some fantastic Bryson swiss chard or baby spinach)
1 small bunch of fresh mint or tarragon
2 medium red onions
2-3 cloves garlic
1 bay leaf
½ cup extra virgin olive oil
1 pound (450 grams) linguine, spaghetti, angel hair, or fedelini (any long thin pasta)
salt and pepper.

Cover currants with boiling water and let them soak for 15 minutes, and then drain well. Meanwhile,
wash the beet greens, remove the stems from the leaves and cut the leaves into small thin strips (called chiffonade). Chop the stems into 2 inch lengths. Remove the mint (or tarragon) from the stems and chop them into chiffonade.
Bring a pot of water to boil for the pasta. Peel the onions and garlic and chop them both fine. Saute the onions, garlic and bay leaf together with a ¼ cup of olive oil over medium heat until they are translucent. Add the beet leaves, stems and currants and cook for about 5 more minutes, covered. Season the water with salt and cook the pasta. Uncover the beet greens, season with salt and pepper and add the mint leaves. When the pasta is cooked, drain it, reserving a cup of liquid or so, and toss well with the sauce. Moisten it a touch more with a bit of the pasta water and the rest of the olive oil. Serve immediately.

Parmesan cheese can be used as garnish and/or a bit of fresh goat’s cheese. Beet greens cooked in this manner can be served as a side dish, without the pasta, if desired.