The beet greens in your share today are best eaten cooked. They are related to Swiss chard and may be used exactly the same way. I love them sautéed with a bit of oil and vinegar (balsamic or apple cider) and salt & pepper. You can also toss them into most recipes that call for other greens (mustard greens, even spinach). They are milder in flavor than mustard greens, but a bit stronger than spinach. They are delicious.
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