4 or more bunches of Beet greens, well rinsed.
Save beets for roasting.
15 Garlic cloves, peeled.
Extra Virgin Olive Oil.
Kosher salt and fresh ground pepper.
Bring pot of water to boil, add greens.
Cover pot. 2 minutes.
Remove greens, place in colander, squeeze and drain.
Toast garlic cloves in olive oil, season with salt.
Don't let them burn, they should be golden.
Add more olive oil to the pan. Heat.
Sauté greens, add garlic cloves, salt and pepper.
I bake the beets as James Beard showed me. In aluminum foil. Root down.
400F for at least an 1 hour.
Let cool, jackets slip right off. Even if you refrigerate them for later.
Dice beets, mix with aged Balsamic Vinegar.
Great on greens.