Wilted Tender Greens with Orange & Ginger

Ingredients

• 2 cloves garlic, minced
• 1 Tbs. olive oil
• 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 Tbs. unsalted butter
• ½ tsp. coarse salt
• ¹/₃ cup orange juice
• 1 Tbs. minced fresh ginger

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