Summer

Warm Beet Greens with Sour Cream Dressing

by:
July 15, 2011
4.5
2 Ratings
Warm Beet Greens with Sour Cream Dressing
  • Serves 2 to 4
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

What You'll Need
Ingredients
  • 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
Directions
  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.
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Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

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20 Reviews

Laurie F.
Laurie F. April 8, 2017
Could you use Greek Yogurt in place of the sour cream?
 
Olga O.
Olga O. April 8, 2017
Definitely! Let me know how it turns out.
 
Alice T.
Alice T. February 8, 2016
Why should the salt be kosher?
 
Amanda H.
Amanda H. February 8, 2016
You want a coarse but flaky salt, which kosher salt tends to be.
 
Alice T.
Alice T. February 8, 2016
Aha - I understand now - but sel de Guerande (french sea salt) is similarly coarse, I typically use a mortar to refine it somewhat, when needed. Fishmongers often sell it for a soft prize, but fancy stores may charge three times more, even in France.
 
Amanda H.
Amanda H. February 8, 2016
If you refine it a little, I think that's a great alternative!
 
bottomupfood
bottomupfood January 22, 2013
Really liked this recipe! Dressing also worked well as a sauce for salmon.
 
gingerroot
gingerroot July 22, 2011
Can't wait to try this!
 
gingerroot
gingerroot July 23, 2011
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!
 
Amanda H.
Amanda H. July 24, 2011
Nice menu!
 
gingerroot
gingerroot July 27, 2011
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.
 
Amanda H.
Amanda H. July 27, 2011
I love turnip tops and haven't had them in... too long!
 
DigNDine
DigNDine July 18, 2011
Tried it. Liked it! :)
 
Olga O.
Olga O. July 18, 2011
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.com/2011/07/food52s-beet-greens-with-sour-cream.html
 
Amanda H.
Amanda H. July 18, 2011
Did the same thing over the weekend. Found I had to cook the Swiss chard for slightly longer than the beet greens.
 
borntobeworn
borntobeworn July 17, 2011
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!
 
Amanda H.
Amanda H. July 18, 2011
My grandmother serves the dressing on romaine and other salad greens.
 
connoisseur
connoisseur July 17, 2011
Going to try on a summer salad I'm making with vegetables and fruit from a CT farmer's market.
 
Amanda H.
Amanda H. July 18, 2011
Let me know how it turns out.
 
Sagegreen
Sagegreen July 15, 2011
Love to use the beet greens. They should never be thrown away. What a great dressing idea!