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Prep the Greens: Thoroughly wash the beet greens. Separate the leafy tops from the tougher stems. Chop the stems into ½-inch pieces and roughly chop the leaves.
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Sauté Aromatics: Heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and cook for about 30-60 seconds, until fragrant.
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Cook the Stems: Add the chopped stems to the pan first. Sauté for 3-4 minutes, allowing them to soften slightly.
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Wilt the Leaves: Add the chopped leaves to the skillet. Toss everything together and continue to sauté for another 2-4 minutes, until the leaves have wilted and become tender.
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Season and Serve: Remove the pan from the heat. Drizzle with lemon juice (or vinegar) and season generously with salt and pepper. Toss to combine and serve immediately.
