Easy Sauteed Beet Greens

We pretty much only ever make beet greens this way or simply steamed whole since they're so good cooked in simple recipes like this one. 

1 bunch beet greens (or just the greens from 1 full sized bunch of beets; full sized roots would not be used here)
1 tablespoon olive oil or cooking oil
1 tablespoon minced garlic or garlic scapes
1 teaspoon lemon juice or vinegar
salt and pepper to taste

Cut the baby roots off with about 1 inch of stem above them and wash very thoroughly.  Wash the leaves very well as beets tend to harbor small pebbles.  Coarsely chop greens, rinse again and then dry well.  Heat oil over medium heat.  Add baby beet roots and saute stirring until they just start to become tender, about 5 minutes.  Add garlic or garlic scapes and chopped beet greens and saute stirring until greens are wilted down and baby roots tender, about 5 minutes.  Add lemon juice, season with salt and pepper, and serve hot.  Serves 2-4.