Sweet Burgundy Greens

1
Southern Cali Cook 1

"This dish presents beautifully with an intense burgundy-green color. Dried figs and greens combine in this simple, quick side dish."

Ingredients 20 m {{adjustedServings}} servings 328 cals

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Nutrition

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  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Heat beet greens, figs, and Riesling wine in a large skillet over medium heat until nearly softened, about 7 minutes, stirring often.
  2. Stir spinach, garlic, and butter into the beet greens mixture. Reduce heat to medium-low; cook and stir until spinach is wilted, about 3 minutes. Season with salt.
  3. Sprinkle Parmesan cheese atop vegetables to serve.
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Footnotes

  • Cook's Notes:
  • Based on the heat of your burner, you may use additional wine to avoid the ingredients sticking to the pan.
  • Easy to make this dish vegetarian and low fat by omitting the butter. Vegan? Eliminate the cheese accent.
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Reviews 1

  1. 1 Ratings

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mrs. kosmos
1/23/2013

So this site wouldn't let me edit my previous review, so I am posting a second review. When I initially made this, I forgot the parmesan. The next day, I took the left overs and blended them in the food processor, along with the parm to make it into a spread that I ate on crackers. I don't know if it was the parm, the sitting overnight so the flavors blended better, pureeing it, or the addition of the cracker flavor, but it was really good this way!