From a recipe by Mario Batali.
-Wash and spin dry 1 bunch beet greens and/or I bunch turnip greens and/or 1 bunch rainbow chard cut into ½ inch wide ribbons.
-Thinly slice 2 cloves of garlic.
-Heat a 10-12 inch sauté pan over medium-high heat until hot.
-Add 2 TBS olive oil, 3 rinsed anchovy fillets and the sliced garlic.
-Cook until the garlic is light brown, about 1 minute.
-Add the greens and cook stirring constantly until wilted, about 5 minutes.
-Season with salt and pepper to taste and serve with ½ lemon squeezed over top and some grated Parmesan if desired.