Braised Beets With Sour Cream and Chives

1. 1

   Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.

2. 2

   Put both in a saucepan with 1 tablespoon butter and 1/2 cup stock.

3. 3

   Bring to a boil, then reduce to simmer.

4. 4

   Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.

5. 5

   Boil off any excess liquid; stir in 1/4 cup sour cream, and toss with chopped chives.

6. 6

   (This is fantastic served over egg noodles.)

* Per serving · 4 servings · Values may vary.

No additional tips available.