Rinse beet greens thoroughly under cold running water
Trim off any tough stems or damaged leaves
Separate the leaves from the stems if desired
Chop the stems into small pieces for even cooking
Chop the leaves into bite-sized pieces
Heat olive oil or butter in a skillet over medium heat
Add minced garlic or onion if desired
Add the chopped stems first and cook for a few minutes
Add the leaves and cook until wilted
Season with salt and pepper
Add lemon juice, vinegar, or red pepper flakes if desired
Serve warm as a side dish
Add cooked beet greens to soups, pasta, eggs, or grain bowls