From: Simply Recipes
Two weeks ago I had beets for the first time. I peeled them, cubed and roasted in the oven. They were really good. However, I threw away the beet greens last time because I didn't know you could eat them. Anyway, we got beets again in the CSA this week. I roasted them again, but this week I didn't toss the greens. I used this recipe, and they were really good. I'll probably just eat them as is, but I might also make up a grain salad or pasta and mix it in.
You can use the stems, too, if they are not too woody. Chop the stems and cook them for a bit with the onions before you add the greens.
1 pound beet greens
1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes (I used a little Sriracha instead)
1/6 cup of cider vinegar
1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)