Wash beet greens thoroughly
Trim off tough stems if desired
Separate stems from leaves
Chop stems and leaves into bite-size pieces
Heat olive oil or butter in a skillet over medium heat
Add minced garlic or onion if desired
Cook stems first for 2 to 3 minutes
Add leaves and cook until wilted, about 2 to 5 minutes
Season with salt and pepper
Add lemon juice or vinegar if desired
Serve warm
Use in soups, pasta, eggs, or grain bowls