greens of 4 to 6 beets, cut off 1 inch from root
1 Tbsp. sesame oil
3 cloves garlic, crushed
1/4 c. sesame seeds
1 Tbsp. soy sauce

Rinse and dry beet greens. Slice them across the stem into 1 inch strips. Heat oil in a large skillet over medium high heat, tilting pan to coat. Stirring constantly with a spatula, toss in garlic, sesame seeds, and about half of the sliced beet greens. Shake on soy sauce and add remaining greens. Continue stirring until all greens have wilted and stems are tender (about 3 to 4 minutes). Move greens to a serving bowl and serve hot or at room temperature. 6 small servings.

(from Learning to Eat Locally)