I’m nuts for beet greens. They taste great, cook quickly and I hear they are healthy. I wouldn’t serve this to company but it fits the bill on a busy weeknight.
After cleaning the greens (you can use chard, as well), saute with some onion, garlic and a serrano pepper, all chopped. I used bacon drippings but a smarter, more sensible person will use olive oil. Just as the greens start to wilt, add some leftover cooked beans.
This is a fine taco filling. Or serve with rice. I made quinoa, after starting a mirepoix (celery, carrot, onion and garlic) that again managed to make it’s way into bacon fat.