Warm Beet Greens with Sour Cream Dressing PT10M https://img1.recipesrun.com/201907/2019/1212/fa/c/603292/300x200x90.jpg 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? 4 servings 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)
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    Warm Beet Greens with Sour Cream Dressing

    4.3

    ( By Lori )

    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?
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    Warm Beet Greens with Sour Cream Dressing
      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)
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      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
      Lori Lori
      69 Recipes

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