Wash and cut beet greens into about 2 inch (5 cm) pieces. Separate the tougher ribs from the softer leaves. Thinly slice the garlic and roughly chop bacon into smaller pieces.

Heat 1 Tbsp olive oil in a large frying pan. Sauté the bacon in the oil for 1-2 minutes then add sliced garlic. Sauté until bacon begins to brown.

Add the ribs of the beet greens and sauté for about 3 minutes until a little softened.

Add the rest of the greens with a few pinches of salt. Cook, stirring occasionally, until all greens are wilted and soft. Sprinkle in the cayenne pepper and stir. Done! (Add a little water if needed during cooking if the pan gets too dry.)