I found this on a blog from mizk1 - Wash the greens well to remove any grit. Chop the stem into 1/4" pieces (bundle together and chop) and the leaves in 1/2" strips (roll in cigar shapes and slice).
Take some onion and chop it too. Quantity depends on how much you like onion and how many greens you have.
In a large skillet - over medium heat, heat a tablespoonful of oil. and 1/2 to 1 tsp of whole cumin seed (or you can use powder) and let it sizzle for a few seconds. Add onion, stir, add beet stems and stir and let cook about 5 minutes stirring occasionally. Add beet leaves, stir and cook until wilted. Increase heat to high and add salt and pepper to taste and stir and fry until the water produced by the leaves dries off. This takes aout 2 minutes. Taste, correct seasoning and add some lemon juice or vinegar if you ike it sour. Serve as is or serve over polenta or grits.
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