• 1 pound beet greens (beet tops)
• 1 small onion, chopped fine
• 1 tablespoon olive oil or butter
• salt and pepper
• flavorful vinegar

Heat oil or butter in large skillet. Add chopped onions and cook until soft, about 5 minutes. Add greens to onions, stir to coat with oil and lightly salt and pepper. When greens wilt down add 1/4 cup water or broth. Cover and cook until tender – the time will depend on the age of the greens: a minute or two for very young greens, 5 minutes or more for older, tougher ones. Taste to test. Uncover and cook for a minute or two to evaporate moisture. Serve warm, sprinkled with your favorite vinegar.