Sweet Burgundy Greens - cooking recipe

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)

Preparation

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.