Thinly slice beet stems to yield 3 cups; rinse well, and drain. Coarsely chop beet greens; rinse well, and drain. Set stems and greens aside.
Heat oil in a large saute pan over medium heat. Add onion; cook, stirring often, until translucent and tender, about 5 minutes. Add garlic; cook 1 minute.
Raise heat to medium-high. Add beet stems; cook, stirring, until beginning to soften, about 5 minutes. Add greens, and cook until wilted but still bright green, about 5 minutes. Remove from heat; season with salt and pepper. Stir in lemon juice, and serve.
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