2 lbs. fresh beef greens
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. black pepper
1/2 c. lemon yogurt
2 tbsp. horseradish

Wash beet greens well and cut off coarse stems. Place in large pan, cover and cook with only water that clings to leaves; cook approximately 15 minutes. Drain if necessary. Combine balance of ingredients; add to greens, serve hot.