2 Medium Bunches Beet Greens,	2 Tablespoons Extra-Virgin Olive
-About 1 1/2 Pound	-Oil
2 Garlic Cloves, Thinly Sliced	1 1/2 Tablespoons Red Wine
1/4 Teaspoon Crushed Red Pepper	-Vinegar, Or Juice Of 1/2 Lemon
-Flakes (optional), Or 1 Small	Lemon Wedges For Garnish
-Dried Red Chili Pepper	Salt And Pepper

Rinse green leaves and stalks, if using, thoroughly to remove the grit, but do not dry. Remove the stems and midribs from the greens. Chop the leaves coarsely and cut the stems and ribs into 1/2 inch pieces. Keep separately.

Heat olive oil in a large skillet adding garlic and pepper until the oil is fragrant and the garlic just beginning to color, for about 1 minutes.
Add the stems and ribs, season with salt and cook stirring occasionally until nearly tender, 2-3 minutes. Add beet leaves and cool partially covered, 3 to 5 minutes to desired tenderness. Remove from heat and season with vinegar or lemon juice.
Sere in a bowl garnished with lemon wedges.

Be careful when adding salt to beets greens - they are already high in sodium. You may not need more than a pinch, if at all.