If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: 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? —Amanda Hesser
Serves 2 to 4
- 1/2 cup sour cream (not low-fat)
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Greens from 2 bunches (8 to 10) medium beets, trimmed and washed
- In a bowl, whisk together the sour cream, vinegar, sugar, and salt. Season with pepper.
- 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. 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. Use the tongs to transfer the greens (leaving the water behind) to a mixing bowl.
- Spoon a few tablespoons dressing over the greens. Add more as needed. Spread the greens on a platter, and serve.
- This recipe is a Community Pick!
These Figs are Feeling a Little Tart
Learn to love fruit with chocolate
Learning to love fruit with chocolate.
The best donuts—ever.
We've got the summer blues.
How we do a Genius dinner party for 30.
A better basket.