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

10 mins
10 mins
20 mins
Max Servings:



  • Heat beet greens, figs, and Riesling wine in a large skillet over medium heat until nearly softened, about 7 minutes, stirring often.

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  • 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.

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

327.81 calories; 6.7 g protein; 49.4 g carbohydrates; 7.04 g fat; 16.99 mg cholesterol; 259.63 mg sodium.Full Nutrition

Reviews (1)

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1 Ratings
  • 4 Rating Star 1
mrs. kosmos
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!