Sweet Burgundy Greens

Ingredients

• 2 cups bunchs of kale 
• 2 teaspoons butter 
• 7  turkish figs dried stemmed quartered
• 1 clove garlic minced
• 0.5 ounce parmesan cheese grated
• 2 servings salt to taste
• 2 cups pkt spinach fresh
• 0.5 cup riesling wine 

Equipment

• frying pan

Directions

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.