Beet greens are sweet, mild, and cook up into the silkiest, most tender greens youll ever eat. They are also more nutritious than the bulbous roots themselves, containing more antioxidants and other phytonutrients. Here are some ways to use beet greens:

• Braise them: Braising is the simplest way to prepare beet greens. Swish leaves and stems vigorously in a sink full of cold water to remove any dirt or debris. Cut off the stems and chop them into bite-sized pieces. Cut the leaves into bite-sized pieces as well. Heat a tablespoon of olive oil in a large skillet over medium heat. Add a minced garlic clove and cook for 30 seconds. Add the chopped stems and cook for 2-3 minutes. Add the chopped leaves and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.

• Sauté them: Heat a tablespoon of olive oil in a large skillet over medium heat. Add a minced garlic clove and cook for 30 seconds. Add the chopped beet stems and cook for 2-3 minutes. Add the chopped beet greens and cook for 2-3 minutes until wilted. Season with salt and pepper to taste. Squeeze a lemon wedge over the top before serving.

• Boil them: Cook beet greens in a pot of boiling water that’s been salted. Simmer over medium heat for two minutes, then drain.

• Steam them: Place leaves in a metal steamer. Put an inch of water in a pot and set the steamer inside. Bring to a boil and cook for about 3 minutes or until tender.

• Roast them: Preheat the oven to 350 degrees F. Swish leaves and stems vigorously in a sink full of cold water to remove any dirt or debris. Cut off the stems and chop them into bite-sized pieces. Cut the leaves into bite-sized pieces as well. Toss the leaves and stems with a teaspoon of olive oil and sprinkle with coarsely ground salt. Place in a single layer on a baking sheet and bake for 20-30 minutes or until the greens are crispy.

• Quick pickle: Make a salt and vinegar brine, put sectioned blanched beetroot leaf stems in a pickle jar, pour the brine over the top, and let it sit for a few days.

Beet greens can be used in a variety of dishes, including salads, soups, and stews. They can also be used as a substitute for other greens, such as spinach or kale, in recipes.