Sweet Burgundy Greens

Southern Cali Cook 1

"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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20 m servings 328 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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 ...