Braised beet greens

My bunched beetroots had beautiful shiny stems and firm leaves, so I cooked those up to go with the pancakes. Chop the stems, 2cm or so per piece, and tear up the leaves. Wash the stems and greens very well, then braise with some lemon juice and chilli flakes for about ten minutes in browned butter – the stems need a few minutes longer than the leaves.