1 tablespoon avocado oil
1 bunch of beet greens
1small sweet onion, diced
2 shakes of red pepper flakes (or two pinches)
aged balsamic vinegar, to taste
1 tbsp feta
Heat oil in skillet until just warmed. Remove stems from greens and set aside. Dice stems and place them in the pan with the diced onion. Cook until onion becomes translucent, stirring occasionally. Coarsely chop the beet greens and add them to the mix, stirring to mix. Cover greens and let them steam until wilted, about 4 minutes. Remove lid, add red pepper flakes and stir well.
Remove from heat. Drizzle with balsamic vinegar and crumble feta over greens. Mix to incorporate and serve.