Spaghetti alle Bietole - it's #WhatsForDinner

Get 2 bunch red beets with the stems/greens still on (1 bunch should have around 3 - 4 beets)
Wash the leaves, separate them from the stems, and chop them coarsely

Separate out the beets, and roast them.  
How?  Well, wash the beets, and cut them up into 1" cubes.  Toss with 1 tbsp olive oil and salt to taste, place on a baking pan, and roast in an oven at 350°F for 30 minutes.  You'll know they're done when a fork enters the beets easily.

While the beets are roasting, prepare the leaves.
Heat up a saucepan, and add 1 tbsp olive oil.  
Then, add 
1 clove garlic diced fine
1/2 tsp crushed red pepper
3 tbsp raisins
Let this sizzle briefly, and add in the chopped leaves, turn the heat up to medium-high, and stir till the leaves wilt - around 30 seconds or so.
Add 1/2 cup chicken stock (or water, if you're vegetarian), and let the whole shebang cook till the chicken stock (or water) is gone.  This should be around 4-5 minutes - if the water evaporates sooner, add a few more tbsp of water to let the leaves cook.
Once the water has (mostly!) evaporated, add 10 taggiasca olives diced, and stir them in.

While all the above is happening heat up some salted water in a pot.  If you time things just right, you'l have the water boiling just about when the beets are done.
Add your pasta lunga of choice (to serve 4, spaghetti works well here), and cook till al dente.

Plate the pasta, top with the cooked greens, and drizzle with some olive oil, and if you have any, roast hazelnuts.
Serve with the roast-beets on the side, topped with goat-cheese and pignoli.
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