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1 Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.  Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper.
Set the timer on five minutes. Then check the pot to make sure the water simmers gently. Pierce the greens with a fork to see if they are tender. Escarole and chicory cook faster than broccoli rabe, which usually requires about seven minutes of blanching. Use the slotted spoon to remove the tender greens to a colander set over a plate. Allow some water to drain from the bitter greens before adding them to the soup.