1 (12 ounce) bag Cut 'N Clean Greens Beet Greens
2 tablespoons olive oil
2 tablespoons finely minced fresh ginger
2 cloves garlic, finely minced
1/3 cup freshly squeezed orange juice
1 tablespoon finely minced candied orange peel (optional)
In a large nonstick skillet, wilt beet greens over high heat, adding 3 tablespoons water to prevent greens from sticking to the pan. Use tongs or wooden spatulas to gently toss the greens as they saute for 2-3 minutes. Remove pan from heat and transfer beet greens to a colander in the sink to let any extra water drain.
Rinse skillet of any residue and return it to the burner on medium-low. Heat olive oil, and when it is hot, add ginger and sauté for 1 minute. Add garlic and sauté for 30 more seconds. Add orange juice and turn up the heat to high. Boil the orange juice for 1 1/2 minutes to reduce the sauce. Reduce the heat to medium-low, press on the beet greens in the colander to remove any excess water, and then add the greens to the pan. Using tongs or wooden spatulas, toss greens to coat with sauce, cooking for no more than about a minute more.
Remove pan from the heat and transfer greens to serving bowl. Top with sprinkled candied orange peel if desired, and serve greens hot or at room temperature.
The candied dried orange peel adds a sweet spark to this recipe, but you may omit it if you wish. This would make a nice bed for a simply roasted or grilled piece of salmon.