Noodles with Diablo Sauce and Greens

(Serves 4)

2 cups canned crushed tomatoes
3 large garlic cloves, chopped
3 Tbs. ginger juice from a 3-inch piece of fresh ginger
(Finely grate the ginger, wrap in a thin cloth, and then squeeze the juice through the cloth into a cup).
1/4 cup chopped fresh parsley
2 Tbs. Maple syrup
Juice of 1 small lime
1/2 cup sesame oil
1/4 tsp. crushed red chili pepper
(more or less to taste).
3 Cups chopped spinach
3 Cups chopped beet greens
1 Tbs. olive oil
1/2 red onion, chopped
12 ounces soba noodles

In a food processor, blend the tomatoes, garlic, ginger juice, parsley, maple syrup, lime juice, and sesame oil together until smooth. Taste. Add a pinch of the red hot chili pepper. Blend, taste, and add more if you like. Season with salt.

Wash the greens to remove any sand or dirt. Heat the olive oil in a large sauté pan, add the onion, and cook over high heat for 2 to 3 minutes. Stir in the greens and cook for 5 minutes, until tender.

Meanwhile, bring a large pot of water to a boil, add a tiny bit of oil, and cook noodles until al dente (about 5 minutes). Remove from heat and drain. Place noodles on individual serving plates. Spoon some sauce on the noodles, place greens on top, and spoon a topping of sauce on the greens. Be decorative. The sauce will warm up from the heat of the greens and noodles.