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Sweet Burgundy Greens

Rated as 4 out of 5 Stars

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

20 m servings 328 cals
Original recipe yields 2 servings

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.

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.

Nutrition Facts


Per Serving: 328 calories; 7 g fat; 49.4 g carbohydrates; 6.7 g protein; 17 mg cholesterol; 260 mg sodium. Full nutrition

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Reviews

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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 ...