Sweet Burgundy Greens Recipe - Allrecipes.com
  • READY IN 20 mins

Sweet Burgundy Greens

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins

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 More Reviews

Jan 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!

 

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Nutrition

  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 49.4 g
  • 16%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 10.2 g
  • 41%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 453 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Southern Cali Cook
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