Large saucepan of lightly salted water should be brought to a boil. Beet greens should be added, cooked uncovered for about 2 minutes, until tender, and then drained in a strainer.

To stop the cooking process, immediately submerge in freezing water for several minutes.

Once the greens are chilled, cut them coarsely after thoroughly draining.

A big skillet with medium heat is used to heat the olive oil. Add the garlic and red pepper flakes, and heat and stir for approximately a minute, or until fragrant. Greens should be coated after being added, then salt and pepper should be added. Greens should only be heated for one to two minutes. Lemon wedges are recommended.