The beet greens just keep a comin', which suits me just fine since I love them! This little side dish is so easy you could make it with your eyes closed, and so good that you'll be eating them with your eyes closed, too, as you savor the garlicky creaminess.
Melt a few tablespoons of good butter on very low heat in a stickproof pan. In the meantime, mince 3 large garlic cloves. When the butter is nice and hot, add the garlic. Toss the garlic around by lifting and shaking the pan and let it cook until just translucent. Add enough baby beet greens to the pan so that it almost overflows as you stir them. Stir to coat with the butter and the garlic, and salt generously. When barely wilted, add some good, fresh heavy cream to the pan and heat through. I use Smiling Hill Farms cream; the processed kinds don't have the same taste.
Serve in separate bowls as a side dish with a piece of toasted bread or baguette to sop up the cream. Believe me, you will want to sop up the cream!
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