Search thousands of recipes reviewed by home cooks like you.

Sweet Burgundy Greens

  • Prep

  • Cook

  • Ready In

Southern Cali Cook

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

mrs. kosmos
0
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!