Seasonal Lovely: Beet Greens

I always pass veggies with their attached, beautiful greens at the farmers market and wonder whether they would be good sauteed with olive oil, garlic and red pepper flakes.  In the case of beet greens, the answer is most definitely yes.  Wash greens and roughly chop, finely chop 2 cloves of garlic.  Heat 1T olive oil, then add greens and garlic to pan (at the same time - don't want to burn that garlic!).  Add salt, pepper, and a pinch of red pepper flakes.  Sauté for about 5 minutes, until wilted and stems are slightly soft.  Serve warm.  If you have leftovers, try adding them to a frittata, omelet, or soup.