For many years now, I have been cooking the beet greens with red lentils. It's a very filling dish that can be  a main dish for lunch or a side dish, even breakfast for those who like savory in the morning.  I do ! I love eating greens in the morning with beans or any other legumes. When the greens are fresh and crispy; you definitely don't want to throw them out. Use them they are full of iron!
Beets are a wonderful vegetable. I love  the types you can get, red, candy stripe, yellow....
As for the beets, cut them off boil them or roast them the way you like them!
Today I am sharing the beet green recipe.

Ingredients

1                                                Yellow onion
3                                                Garlic Cloves
1/2                                             Bunch  Cilantro
1                                                Bunch beet greens
1and 1/2 cups                            Red lentils
3 Tbs                                         Extra virgin olive oil
                                                  Sea salt and fresh cracked black pepper
1to 1and 1/2 cups                      Water


On a cutting board, dice your onion and set in a bowl , peel the garlic and smash them in a mortar and pestle .  Heat up a large skillet, preferably 3 inches deep, put the olive oil, saute the onion and add in the garlic, keep stirring.  Next , add in the cilantro, which you finally chopped.
Stir these ingredients, together. This particular combination of garlic and cilantro being cooked together is very Middle Eastern.  We have a lot of dishes that have this flavor.  The aroma is so delicious and strong, it will fill your kitchen.  Now add the beet greens that you cut in 1/2 inch pieces and washed,  season with salt and pepper and lastly  the lentils.  If you want to presoak them , you may. However in this dish I do not.  When I cook them other wise I do.  Add the water, stir, lower the heat and cover.
Let this simmer for 10 minute, add more salt if you wish, I leave this to your discretion.  Check your liquid you might need more but you do not want it soupy! It should be dense.
Keep cooking the until the lentils are cooked. You may stir the dish a few times while it is cooking, you want the liquid to reduce and stay a little wet in your pan.  Taste it, let it sit for 15 minutes.
You can serve your dish in a bowl, drizzle a touch of olive oil if desired and eat!

Bon Appetit! until the next time....