Start by rinsing the beet greens thoroughly. Dirt and grit love to hide in those leafy crevices. Shake off the excess water and pat dry with a clean kitchen towel. Roughly chop the greens into bite-sized pieces, making them easier to sauté.

Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, add the minced garlic. Sauté it for about 30 seconds until fragrant, but be watchful—you don’t want it to burn. That would change the flavor dramatically!

Throw the chopped beet greens into the skillet. You may need to do this in batches if your skillet isn’t large. Sauté for about 3-5 minutes. The greens will start to wilt and soften. Don’t forget to stir occasionally!

Once the greens have wilted, add the white balsamic vinegar, lemon juice, and lemon zest. Season with salt and pepper to taste. The vinegar brings a lovely tang that balances the earthiness of the stems. Stir well to combine.

If you’re using golden raisins, now is the time to toss them in. They should have plumped up nicely in the warm water. Stir in the chopped nuts—this adds an enticing crunch to the dish. Cook for another minute to warm everything through.

Taste one last time and adjust the seasoning if needed. Serve the dish warm, either on its own or as a vibrant side to your main course.