Cut greens off about 1 inch above the beet. Wash and remove any heavy center ribs. (Hold a few stems in one hand, tear greens away from stems with the other hand.) Tear into pieces or cut into strips.
Heat oil or butter in large skillet. Add chopped onions and cook until soft, about 5 minutes. Add greens to onions, stir to coat with oil, and lightly salt and pepper. When greens wilt down, add 1/4 cup water or broth. Cover and cook until tender--the time will depend on the age of the greens: a minute or two for very young greens, 5 minutes or more for older, tougher ones. Taste to test. Uncover and cook for a minute or two to evaporate moisture.
Serve warm, with a cruet of flavorful vinegar.
Prep Time: 10 minutes Cook Time: 15 minutes Container: large skillet with lid Servings: 4
1 pound beet greens (beet tops)
1 small onion, chopped fine
1 tablespoon olive oil or butter
salt and pepper
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