MMMM... quick mac and cheese and beet greens

2 c. chopped beet greens
1 serving rice noodles
1/2 c. plain yoghurt, whole milk variety
1/3. c shredded sharp cheddar
fresh ground pepper to taste
1 TBSP olive oil

place olive oil in pan, add beet greens, cover adn cook on medium heat stirring occasionally until beet greens wilted.

IN separate pot, boil noodles in 2 c salted water until soft, drain water and add the cheese, yogurt and pepper. Stir together until cheese is melted. Place beet greens in bowl and top with mac and cheese. Enjoy while hot.

Noodles will turn pink from the red coloring in the beets. Looks a bit like a pureed Easter basket full of peeps...