Wilted Tender Greens with Orange & Ginger

Wilted Tender Greens with Orange & Ginger
Photo by Steve Hunter


  • 1 Tbs. unsalted butter
  • ½ tsp. coarse salt
  • 2 cloves garlic, minced
  • 1 Tbs. olive oil
  • 1 Tbs. minced fresh ginger
  • Leaves from 2 bunches small beets, stemmed (to yield 9 to 10 oz. of greens) or 10 oz. spinach leaves, washed and partly dried (damp with just a bit of moisture clinging to them)
  • 1/3 cup orange juice

In a large (12-inch) nonstick skillet, pile the beet greens and turn the heat to high. Using tongs, gently and continuously toss the greens over the heat until they're all wilted (they'll turn a darker green), 2 to 3 min. Don't overcook; they should collapse but still have some body. Transfer the...

View full recipe at Fine Cooking


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