From Kemp Minifie/ Epicurious

Braising is the simplest way to prepare beet greens. Here's how to do it.

Swish leaves and stems vigorously in a big bowl of water to remove the sand from the leaves, which also gets lodged between the ridges of the stems.

Cut the stem and the thick part of the center rib from each leaf. The easiest way to do this is to fold the leaf in half along the rib. Chop the stems and leaves separately.

Film a large skillet with olive oil. Cook up some chopped onion, shallot, or garlic over medium heat, covered with the lid, until softened for 1 to 5 minutes.

Add the stems to the skillet along with 1/3 cup water and salt to taste and braise the chopped stems, covered, until tender for 4 to 6 minutes.

Finally, add the chopped leaves (and a few tablespoons of water if the pan looks dry) and simmer, covered, stirring occasionally, until the leaves are tender for 3 to 4 minutes.

Season with salt and pepper, and you're good to go!