Warm Beet Greens with Sour Cream Dressing

By • July 15, 2011 • 14 Comments

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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
  1. In a bowl, whisk together the sour cream, vinegar, sugar, and salt. Season with pepper.
  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. 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.
  3. Spoon a few tablespoons dressing over the greens. Add more as needed. Spread the greens on a platter, and serve.
Jump to Comments (14)

Tags: dressing, fal, greens, Side Dishes, Summer

Comments (14) Questions (1)

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over 1 year ago bottomupfood

Really liked this recipe! Dressing also worked well as a sauce for salmon.

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over 3 years ago gingerroot

Can't wait to try this!

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over 3 years ago gingerroot

This is a great recipe. It is a snap to put together and delicious. I made this tonight with sautéed chicken with tarragon and Hasselback potatoes. The dressing was lovely with everything. With an endless supply of CSA beet tops, turnip tops, chard and other greens, this will definitely go into my family’s regular rotation. Thank you!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Nice menu!

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about 3 years ago gingerroot

Best part about this is that everyone, including picky three year olds, eat happily. Made this again tonight with sautéed turnips and tops (made as directed in your recipe) and then folded it all together with the dressing. Turnips never tasted so good.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I love turnip tops and haven't had them in... too long!

Tomato_harvest

over 3 years ago DigNDine

Tried it. Liked it! :)

Me

over 3 years ago Olga of Mango & Tomato

I just made this recipe and added some Swiss chard to it. Loved it. Great warm or cold. Had it for breafkast today ;) http://www.mangotomato...

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Did the same thing over the weekend. Found I had to cook the Swiss chard for slightly longer than the beet greens.

Epietzsch

over 3 years ago borntobeworn

I bought beets today to make these and to try the beet pickles. I cooked the greens tonight (didn't have cider vinegar so I used sherry vinegar) and they were AWESOME! This simple dressing would be great on any kind of greens. Well done!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

My grandmother serves the dressing on romaine and other salad greens.

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over 3 years ago connoisseur

Going to try on a summer salad I'm making with vegetables and fruit from a CT farmer's market.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Let me know how it turns out.

Bike2

over 3 years ago Sagegreen

Love to use the beet greens. They should never be thrown away. What a great dressing idea!