Trim greens off of beets and use beets to make "Not-So Pickled" Beets.
Wash greens and then slice into 1 inch strips, wash again and set aside to drain.
Chop garlic and place in a pan with oil and salt.
Cook stirring over medium heat until golden brown.
Add wine to deglaze pan.
Add greens and cover to cook until wilted (about 2 minutes).
Add bouillon to hot water and stir to mix.
Add to the beet greens and stir. Add red pepper flakes if desired. Continue cooking for about 15 more minutes, uncovered until greens are tender and most of liquid is evaporated.