Beet greens go back to my childhood. simply steamed and topped with vinegar and sometimes butter. Traditionally they are a spring crop, the by-product of thinning the beet field. However, I have recently found beet greens along with pea tendrils available locally in the fall as well; a crop in themselves.
2 t olive oil (heat first)
2 cloves garlic, minced
until the garlic is lightly browned, then add
7-8 ounces beet greens, still damp from washing.
Sautee, stirring constantly until the greens are wilted.
Pork with Plums, and found this to be a particularly good pairing.