Thanks to Nicole Robidoux for posting this recipe.  It’s from: http://www.food.com/recipe/lemon-butter-braised-beet-greens-370898

2 tablespoons olive oil
1 tablespoon unsalted butter
1 garlic clove, thinly sliced
2 lbs baby beet leaves, washed
1 -2 teaspoon fresh lemon juice
sea salt & freshly ground black pepper
Directions:

1
Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
2
Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
3
Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
4
Remove the cover; if there’s any excess liquid, cook until it evaporates.
5
Toss the greens with the lemon juice, salt, and pepper, and serve hot.

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