Simmered Beet Greens with Roasted Beets, Lemon, and Yogurt

1 bunch of beets with greens
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper
Juice of 1 lemon (more or less to taste)
1 to 2 garlic cloves (optional)
1/2 cup drained yogurt
2 tablespoons chopped walnuts (optional)
Preheat oven to 425°. Cut greens away from the beets, leaving about 1/4 inch of
stems. Scrub beets and place in a baking dish. Add 1/4 inch water to the dish. Cover
tightly. Place in oven and roast beets for 30-60 minutes (depending on size), until
easily penetrated with the tip of a knife. Remove from oven; allow to cool in the
covered baking dish. Cut away the ends and slip off skins. Slice or cut in wedges and
set aside. While beets are in the oven, stem the greens and wash in at least 2
changes of water. Place in a bowl. Heat a large, wide skillet over high heat and add
the greens by the handful, stirring each handful until the greens wilt in the water
left on the leaves after washing. Once one batch has wilted, add another until all of
the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low,
season with salt and pepper, cover and simmer for 5 minutes. Greens should be
tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan,
taste and adjust seasoning. Whether in the pan or on a platter, arrange the beets
on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon
juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle
and stir into the yogurt. Place spoonfuls of yogurt over the top, sprinkle on the
walnuts and serve, with grains if desired. Yield: 2 servings. From www.nytimes.com.