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" You know how some people (me) make meatloaf just for the leftovers? Well, that&amp;#039;s how I feel about beets. My husband loves beets simply prepared, roasted or steamed in the microwave. This time of year, however, I buy beets at the farmers&amp;#039; market for him just so I can cook the greens for me. He&amp;#039;ll eat my greens and I, of course, will eat his beets, but we&amp;#039;d be happier just splitting things up like Jack Sprat and his wife: greens on my plate and the jewel-red roots on his.  This recipe became one of my favorites way back when we were being drowned in greens by our CSA (two summers ago). It&amp;#039;s from Paula Wolfert&amp;#039;s The Slow Mediterranean Kitchen, but it&amp;#039;s really not that slow, especially if you&amp;#039;re substituting beet greens for the hardier kale in the recipe.  My beet greens were really gritty, so I washed them three times: I cut the greens in ribbons and put them in the basket of my lettuce spinner. Then I put that in the lettuce spinner bowl and fill it with water. I swish the greens and then let them sit so the dirt can settle on the bottom of the bowl. When I lift the basket out of the bowl, I leave behind the water and the dirt. Repeat twice. (But don&amp;#039;t spin them; it&amp;#039;s OK if the greens are still wet.)  Meanwhile I heated some olive oil in a big, deep skillet along with some red pepper flakes and a peeled garlic clove (that way, the oil gets infused with the garlic and the heat of the flakes). Dropped in the greens (watch out for splattering), then stirred them until they were wilted. Added some salt and a bit of water (1/2 cup?) to the pan and covered it with a lid. In 20 minutes, I had my greens. If they&amp;#039;re too soupy at this point, you can let them cook with the lid off for a couple minutes to evaporate some of the water, but I like them kind of juicy. While the greens were cooking, I toasted some slices of dense Italian bread and then rubbed the toasted surface with the cut side of a garlic clove. Piled the greens on the bread, then topped with course gratings of Parmesan. I make this a lot early in the summer, when the greens at the farmers&amp;#039; market look great. Try some other summer-friendly foods:  Broiled Chicken Kabobs with Vegetables  Blueberry-Melon Salad with Thyme Syrup  Corn-Stuffed Poblano Chiles  It&amp;#039;s summer! What&amp;#039;s your favorite summertime food? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44296/knife-fork-beet-greens-4748/>