Sweet Burgundy Greens

2 cups beet greens

7 dried Turkish figs, stemmed and quartered

½ cup Riesling wine

2 cups fresh spinach

1 clove garlic, minced

2 teaspoons butter

salt to taste

½ ounce grated Parmesan cheese

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

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.