Sometimes I can be oh so very indecisive!
At the end, I picked up a big bunch of basil, a bag of arugula and a bunch of Swiss chard.
I did not really have any specific ideas in mind for what to do with any of my purchases.
I ended up making salads with arugula and basil with tomatoes, chickpeas, peppers and cucumbers. The basil also went into sandwiches and soups.
The Swiss Chard, however, just hung out in my refrigerator. That is until I saw a recipe link on Twitter (have I mentioned lately how much I ♥ Twitter?) to food52's Warm Beet Greens with Sour Cream Dressing.
What does this have to do with Swiss Chard? Don't worry, there is a connection. Over the weekend I bought a bunch of beets to make one of my favorite cold beet soups. I thought why not combine beet greens and Swiss chard to make the recipe? And so I did.
How gorgeous are these greens?
Unlike food52, I decided to chop my beet greens and Swiss chard (and also use the stems of both).
First thing first, you need to make a dressing. It includes sour cream, a bit of sugar, salt and pepper and cider vinegar. I must admit I was a bit dubious about the addition of cider vinegar, but I had nothing to worry about. The dressing was creamy, tangy and a bit sweet. Do not use low fat sour cream! Just don't :)
And for the beet greens, you simply steam them in a skillet with a bit of water. No salt, or pepper or oil. Simple and healthy! I think next time I'd add a bit of hot pepper flakes.
Serve the greens in a plate or a bowl and top them with the sour cream dressing.
I absolutely loved this combination. I loved it so much, I ate it straight out of the refrigerator for a late night snack and again this morning for breakfast. Have you ever cooked with beet greens or Swiss chard? Share your ideas!