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["1. Wash and trim the beet greens. If the stems are very thick, it's worth trimming them back a bit.", "2. In a large saute pan over medium heat, saute the garlic, shallot, and red pepper flakes in the olive oil until slightly browned. Add the black pepper, sugar, and salt.", "3. Place the beet greens in the pan, pour 1/4 cup water over them, and immediately cover. Once the greens have cooked down, 1 to 2 minutes, remove the lid and stir. Cook for another 1 to 2 minutes, allowing the water to evaporate.", "4. Just before serving, pour the vinegar over the greens. Serve and enjoy!", "If you double the amounts as we did, so that it serves 4 people, add vinegar to taste. Twice the amount may be too much.", "You could use the same technique with spinach, arugula, chard, or any other dark leafy green.", "Marissa Grace Desmond and her husband, Ian KaminskiCoughlin, live in Cambridge, Massachusetts. Their favorite entertaining tip: ""For dinner parties, we share online spreadsheets with our guests, so everyone can see who has responded. It also makes it much easier to coordinate who is bringing what and whether or not we need more wine!""
