Stir in the potatoes, cabbage, garlic, and if using, the beet greens.

Note: Fresh spinach leaves may be used in place of the beet greens.

Meanwhile, heat the tomato sauce and stir in the beet greens.

For the pasta I made a tomato sauce and mixed it with beet greens.

Add the beet greens and cook, stirring occasionally, over medium heat until wilted.

Don't forget, by the way, that beet greens are even better than beets.

Cut the stalks off the beet greens and discard.

Add the beet greens and blanch until tender, about 4 to 5 minutes.

Add the beet greens and saute for 3 minutes more.

Add the beet greens and saute for 10 minutes.