Any cooking greens can be substituted for (or mixed with) the beet greens. If you use kale, allow for a longer cooking time.
1/4 cup extra-virgin olive oil
1 teaspoon minced garlic
2 garlic scapes, sliced
8 ounces beet greens, stems removed, leaves sliced
16 1/2-inch slices French baguette
coarse sea salt
Lightly brush baguette slices with oil using 3 tablespoons total. Arrange in a single layer on a baking sheet. Broil on high until lightly golden and toasted, about 1 minute. Remove from oven. Meanwhile, heat remaining tablespoon of oil in a heavy large skillet over medium heat. Add garlic scapes and stir 15 seconds. Add greens and sauté until tender, about 2 minutes. Place toasts on platter. Top with greens. Sprinkle with salt and pepper to taste.