Wash and trim your beet greens. If the stems are very thick it is worth trimming them back a bit.
In a large deep skillet, on medium heat, saute the garlic, shallot and red pepper flake in the olive oil until slightly browned. Add black pepper, sugar and salt.
Place the beet greens into the pan, pour the water on and immediately cover. Do not remove the lid for a few minutes to allow the greens to wilt. Once they have cooked down, remove the lid and stir all of the ingredients together. Cook for a few more minutes allowing the water to evaporate.
Just before removing pour the vinegar over the greens. Remove, serve and enjoy!