Beet greens fiesole

1/2-pound beet greens, washed and trimmed
1 1/2 tablespoons olive oil
Salt and freshly ground pepper
1 garlic scape, minced to taste

Cook beet greens in salted boiling water until just tender, about 7 minutes. Drain well, pressing greens to sides of colander or sieve to remove all moisture. In a medium-size skillet, sauté garlic in olive oil until just brown, about 1 minute. Add beet greens; mix well. Add salt and pepper to taste. Heat greens through. Serve immediately. Serves 4