1 lb. beet greens, shredded
1 garlic clove, minced
2 Tbsp. olive oil
2 Tbsp. sunflower seeds, toasted
Toss beet greens, garlic, and oil in large sauce pan or skillet. Cover and sauté until greens are just wilted. (Add a splash of water if necessary to prevent greens from sticking to pan.) Toast sunflower seeds in dry skillet or hot oven for several minutes, tossing often and stir into greens. 4 servings.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)