The first two recipes are adapted from the Joy of Cooking. The common theme in these recipes is a lemon that can be used for all three recipes. While you’re at the store, you should also pick up a shallot.
I. Swiss Chard Sauteed with Garlic:
Ingredients:
1 bunch of swiss chard
2 tbsp extra-virgin olive oil
2 cloves garlic, thinly sliced
salt
1/2 lemon
Instructions:
1) Cut stems of chard into 1/2 inche pieces, Coarsely chop the leaves; rinse well but do not dry.
2) Heat olive oil in pan over med-low heat.
3) Add garlic and heat for 1 minute until garlic is beginning to color.
4) Add chard stems (ONLY stems, not leaves).
5) Season with salt (maybe 1 tsp)
6) Cook, stirring occassionally until stems are nearly tender (2 min).
7) Add chard leaves and cook, partially covered until both the leaves and stems are tender (3-5 min more) 
Season with juice of 1/2 lemon.
II. Sauteed beet greens
Ingredients:
beet greens
2 tbsp extra virgin olive oil
1 large shallot (finely diced)
salt
lemon wedges (garnish)
Instructions:
1. Remove the stems and wash the greens.
2. Leave greens whole if leaves are small. Otherwise, cut them into wide ribbons.
3. Shake off as much water as possible.
4. Heat olive oil in large skillet.
5. Add shallot and cook over medium heat until softened (2 min).
6. Add beet greens and sprinkle with salt to taste (approx. 1 tsp).
7. Cook greens, tossing in pan until wilted and tender (3 min).
8. Serve with lemon wedges.
III. This beet recipe is adapted from Annie Somerville’s Everyday Greens:
Roasted beets
Ingredients:
beets
Instructions:
1) Preheat oven to 400 deg F.
2) Trim off greens and use for recipe II above.
3) Rinse beets under cold water and place in a small baking dish with 1/4 in. water.
4) Cover with foil and roast until tender (35-40 min, depending on size).
5) When you test for doneness with paring knife or skewer, there should be no resistance. If there is, they will be difficult to peel.
6) Cool and peel. Then slice them into wedges. To make peeling easier, set up a small bowl of water and wet your fingertips. Then use your moistened fingers to slip the skins off the beets.
7) Seasonings you can use if desired: salt or ground pepper to taste. You can also toss with 2 tbsp olive oil, 1 tbsp chopped fresh parley and lemon juice to taste.