The 1924 Olympic gold medalist Doug Larson once opined, “Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
Me, I’ve long believed that if vegetables tasted anything like, say, ice cream or chocolate, we’d trip over each other at the farmers market.
Truth is, I may have to eat those words, er, those vegetables, for these three simple dishes, stirred with sour cream, are every bit as good as the creamiest Chunky Monkey or the finest Belgian chocolate.
ONTARIO GREENS
Time to table: 25 minutes
Serves 4
- 1 – 1-1/2 pounds fresh greens, washed, chopped
- 2 tablespoons butter
- 1 large onion, chopped
- 1 tablespoon garlic
- Salt & pepper
- 1/2 cup sour cream
Steam the greens about 10 minutes or until nearly cooked but still bright-colored. Meanwhile, melt butter in large skillet on MEDIUM HIGH. Add onion and garlic, sauté until soft, stirring occasionally. Stir in the greens. Season to taste with salt and pepper. Stir in the sour cream, let warm briefly. Serve immediately.
NANA's CUCUMBERS
Time to table: Just over an hour
Serves 4
- 1 English cucumber
- 1 tablespoon sea salt
- 1/2 cup sour cream
- 1 teaspoon sugar
- Fresh chive to taste, snipped
- Salt & pepper to taste
Slice cucumber in thin rounds. Layer with salt, let rest in a colander for an hour. Rinse well under running water. Combine with remaining ingredients and serve.
BORSCHT BEETS
Time to table: 15 minutes
Serves 4
- 1/2 small red onion, chopped
- 1/3 cup balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon caraway seeds
- 1 pound cooked beets, chopped
- 1/2 cup sour cream
- 1 tablespoon fresh dill, chopped
- Salt and pepper
Combine onion, vinegar, sugar and caraway in a small saucepan and bring to a boil over MEDIUM HIGH. Stir in remaining ingredients. Season and serve.
More Vegetable Recipes
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