“This dish presents beautifully with an intense burgundy-green color. Dried figs and greens combine in this simple, quick side dish.” - by Southern Cali Cook
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Heat beet greens, figs, and Riesling wine in a large skillet over medium heat until nearly softened, about 7 minutes, stirring often.
- 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.
- Sprinkle Parmesan cheese atop vegetables to serve.
Nutrition
Amount Per Serving (2 total)
- Calories
- 328 cal
- 16%
- Fat
- 7 g
- 11%
- Carbs
- 49.4 g
- 16%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 fo..." See moreod 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!"
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