Although many people discard the stems when cooking beet greens, the stems are edible. The stems are tough, so it is necessary to dice thick stems into smaller pieces, or cook the thin stems only.
One recipe for beet greens and stems calls for washing 1 1/2 pounds of beet greens, draining them, removing their stems, tearing them into bite-sized pieces, and setting them to the side. Next, cook 2 strips of thick bacon until brown, add 1/2 cup chopped onion, cook for five minutes or until onion softens and begins to brown, and then add 1 1/2 large minced garlic cloves and 1 cup of water.
Stir in 1 1/8 tablespoons granulated sugar and 1/2 teaspoon crushed red pepper flake. Bring the mixture to a boil, and then add the greens, reduce the heat, cover the pan, and simmer for 10 to 15 minutes. Stir in 1/6 of a cup of vinegar, and serve.