Recipe by Southern Cali Cook
"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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dried Turkish figs, stemmed and quartered
salt to taste
grated Parmesan cheese
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Burgundy Greens
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 63
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