Substitute spinach or use baby kale for this easy and very delicious recipe.
Serves 2-4

1 bunch fresh chard or beet greens – the beets can be roasted and put in a salad or eaten as a side dish.
¼ Cup white onion, small chop
1 tablespoon olive oil or butter
1 entire whole green onion, thinly sliced
1 tablespoon fresh herbs like basil or parsley or thyme, small chop, if desired
1-2 tablespoons grated parmesan cheese
Salt and pepper to taste
Cut the beet greens off the beets, including the red stems. Thoroughly wash the greens rubbing leaves and stems to remove dirt. Soak them in a bowl of water with a tablespoon of vinegar, about 4 cups water, 1 T vinegar, and let sit for a few minutes if desired. Then rub off any remaining dirt. Thoroughly rinse again, dry, and coarsely chop.
Heat sauté pan with olive oil on medium heat.  Cook white onions first for about two minutes, then add the greens and cook until greens are tender, 4 – 7 minutes (cover with lid if desired to speed up cooking). 
Add green onions and herbs, toss, let cook another minute, stir, season with salt and pepper as needed, remove from heat. Serve.
Remove from heat. Sprinkle parmesan cheese over the top, then serve.