This simple classic (which can be made with any type of green; collard, kale, spinach or swiss chard) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin, a hearty soup or a quiche. At this time of year there are a lot of beet greens around, so use them, along with the beets.

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