Russian beet greens (Svyokli) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 212) by Gil Marks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yogurt for sour cream.

  • Barb_N on September 10, 2020

    I already had cooked beet greens (thanks to Tamar Adler’s “striding ahead”) So I heated them up and added a mix of creme fraiche, heavy cream and horseradish. With the creamy elements, it takes more horseradish than I expected. Served with chicken thighs with a horseradish-honey glaze and potato-corn-scallion tikki.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.