Preparation

• 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 them to a colander and let any excess liquid drip away. Wipe the skillet clean if necessary.
• In the same skillet, heat the butter and oil over medium-low heat. When the butter is melted, add the garlic and ginger and sauté until softened and fragrant, about 2 min. Add the orange juice, turn the heat to high, and reduce the liquid to a glazy consistency, no more than 1 min.; you’ll have 1-1/2 to 2 Tbs. left in the pan. Turn the heat down to low, immediately add the drained beet greens and the salt, and toss thoroughly to coat. Remove the pan from the heat. Serve hot from the pan or slightly cooled.