Greens with chevre and apricots

This is a recent variation of Sweet and Sour Sautéed Greens from a bunch of years age. (That one has remained a regular favorite.) I just thought I'd try this different combination, and it was lovely. (Other greens will work too, but beet greens go particularly well.)

In a wok, heat two tablespoons canola oil until very hot.

Sauté two bunches of beet greens, stems removed and leaves coarsely chopped, until very wilted. Turn the heat off (or down to very low), but keep the wok on the burner.

When the greens are wilted, add about 5 ounces of crumbled chevre, good mild goat cheese (half a log from Costco for me), Allow the cheese to melt into the greens. Stir gently to spread it.

Add ¼ cup dried apricots, cut into small pieces.

Serve as it is, or over cooked grains.