Ingredients

• 2 cups beet greens
• 7 dried Turkish figs, stemmed and quartered
• 1/2 cup Riesling wine
• 2 cups fresh spinach
• 1 clove garlic, minced
• 2 teaspoons butter
• salt to taste
• 1/2 ounce grated Parmesan cheese (optional)

Instructions

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.