Warm Beet Greens with Sour Cream Dressing

By Lori

4 Person

10 Minutes

0 Calories

Thrifty in the kitchen. Generous at the table. That would be the cooking mantra I grew up with. If you bought beets, you'd use both the tops and the roots. My grandmother steams beet greens in water and dresses them with a little balsamic vinegar, salt and pepper. The sour cream dressing is one she makes for salads. I combined the two. Because isn't that what's supposed to happen to family recipes?

Ingredients

Greens from 2 bunches (8 to 10) medium beets, trimmed and washed
Freshly ground black pepper, to taste
1 tsp. kosher salt
1 tsp. sugar
2 tbsp. cider vinegar
1/2 cup sour cream (not low-fat)

Method

01

In a bowl, whisk together the sour cream, vinegar, sugar, and salt. Season with pepper.
02

Pour ¼ cup water into a large sauté pan. Spread the greens in the pan and cover with a lid. Set over medium high heat and once you hear the water steaming, toss the greens with tongs.
03

Continue steaming and tossing the greens until wilted, 2 to 3 minutes. Add more water to the pan as needed; there should be just enough to steam the greens with out water-logging them.
04

Use the tongs to transfer the greens (leaving the water behind) to a mixing bowl.
05

Spoon a few tablespoons dressing over the greens. Add more as needed. Spread the greens on a platter, and serve.

Related Tags

Salad Recipes

Christmas Recipes

Easy Recipes

Thanksgiving Salad Recipes

Dressing Recipes

Warm Beet Greens with Sour Cream Dressing

4.8

( By Lori )

01 Information

Grade easy
Serving 4 servings
Prep Time 5 Mins
Cook Time 5 Mins
Total Time 10 Mins

02 Ingredients

Greens from 2 bunches (8 to 10) medium beets, trimmed and washed

Freshly ground black pepper, to taste

1 tsp. kosher salt

1 tsp. sugar

2 tbsp. cider vinegar

1/2 cup sour cream (not low-fat)

03 Method

Step 1

In a bowl, whisk together the sour cream, vinegar, sugar, and salt. Season with pepper.

Step 2

Pour ¼ cup water into a large sauté pan. Spread the greens in the pan and cover with a lid. Set over medium high heat and once you hear the water steaming, toss the greens with tongs.

Step 3

Continue steaming and tossing the greens until wilted, 2 to 3 minutes. Add more water to the pan as needed; there should be just enough to steam the greens with out water-logging them.

Step 4

Use the tongs to transfer the greens (leaving the water behind) to a mixing bowl.

Step 5

Spoon a few tablespoons dressing over the greens. Add more as needed. Spread the greens on a platter, and serve.

04 Author