Bring a large pot of lightly salted water to a boil

Add the beet greens, and cook uncovered, boiling about 2 minutes until tender

Drain then immediately immerse in ice water for several minutes until cold to stop the cooking process

Once the greens are cold, drain well, and coarsely chop

Heat the olive oil, garlic and red pepper flakes in a large skillet over medium heat about 1 minute

Add greens Cook just until greens are hot

serve with lemon wedges