Day 85: Greens with Sour Cream ♥

Pretty, aren't they? Unfortunately by the time they reach the plate, looks-wise, they turn into a mess, literally, of greens.

But wow, are these greens good!!

And no wonder, what with all the butter and sour cream! But if you're working your way into liking greens, this would be a great place to start. And if you already love greens, these are definitely worth a splurge once in awhile.

The recipe comes from my long-time dear friend Hilary. Late one night, after a long day hiking and swimming on the Bruce Peninsula in Ontario, she cooked a batch with beet greens while I grilled lamb burgers outside. By the time we sat down to eat, we could have melted from satisfaction.

Tonight I used Swiss chard from the farmers market - also very good. If time were an issue, I'd try a bag of pre-washed spinach, mustard greens, collards, etc.

Active time: 25 minutes (about 10 to clean the greens)
Time to table: 25 minutes
Serves 4

1 - 1-1/2 pound greens

2 tablespoons butter (Hilary might have used more?)
1 large onion, chopped
1 tablespoon garlic (from a jar)
Salt & pepper

1/2 cup sour cream (Hilary might have used more?)

Prepare a kettle to steam the greens and bring water to a boil. While the water comes to a boil, clean the greens very, very well by soaking and then rubbing under running water. Chop into bite-size pieces (for Swiss chard, see ALANNA'S TIPS) and then steam until nearly cooked, about 10 minutes, and still bright in color. (You can prepare the greens ahead of time to this point.)

While the greens steam, melt the butter in a large skillet on MEDIUM HIGH. Add the onion and the garlic, saute until soft, stirring once in awhile. Stir in the steamed greens. Season to taste with salt and pepper. Stir in the sour cream, let it warm briefly and serve immediately.

Per Serving: 165 Cal (62% from Fat, 10% from Protein, 28% from Carb); 5 g Protein; 12 g Tot Fat; 7 g Sat Fat; 12 g Carb; 3 g Fiber; 134 mg Calcium; 3 mg Iron; 380 mg Sodium; 28 mg Cholesterol, Weight Watchers 4 points

  • For Swiss chard, tear away the stems while cleaning. Steam only the leaves. Chop the stems into bite-size pieces and cook with the onion.
  • These are un-inspiring cold / leftover so cook only what can be eaten.
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. DELICIOUS! I never would have thought Swiss chard could taste sinful!


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna