Warm Beet Greens with Sour Cream Dressing

July 15, 2011
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 This Recipe
  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.