1 head beet greens (from one bunch of beets)
1 tablespoon butter
1 teaspoon olive oil
1 medium shallot or pencil leek, thinly sliced
Sea salt and freshly ground black pepper, to taste
1 cup whole milk or coconut milk
Generous pinch of freshly grated nutmeg
Take the beet greens and separate the leaves from the stems (you can save the stems for juicing). Using a paring knife, remove any thick "ribs" from each leaf. Add the greens to a salad spinner, or strainer, and rinse to remove any dirt. Pat the greens in a towel, and coarsely chop them (you should have about 2 cups/85 grams worth); set aside.
Melt the butter and oil in a 2-quart pot. Add the shallots. Cook until lightly golden, 1 to 2 minutes. Add the beet greens. Season with salt and pepper (I season generously with the pepper for extra oomph, but feel free to go light if you prefer).
Pour in the milk. Using a hand grater, shred the potato into the pot. Add the nutmeg, and give it all a good stir. Heat the mixture until just before it comes to a boil (you don't want to scald the milk). Reduce the heat to the lowest setting. Continue to cook at a simmer for 15 minutes, stirring every few minutes. Remove from the heat, and let sit in the pot for 1 to 2 minutes to finish thickening up. Serve hot.
Source : Food 52