Creamed Sorrel and Spinach

I did not grow up eating greens. And if my son hadn’t gone all “wild edible foliage” on me, I might never have considered cooking green leafy vegetables. But, here we are. Last year we tried chard and mustard greens. This week? Sorrel.

There was a large bunch of sorrel in our produce box and darned if I knew what to do with it. I went to my go-to foodies, Shaina and Aimee. Both were extremely helpful. We tried chopped sorrel and romaine in a salad one night. Amazing what a lemony flavor sorrel has!

Last night we had Creamed Sorrel and Spinach. I didn’t really know what I was doing, but at least three of us really enjoyed the flavors of the greens and how they complemented the fish that I seasoned and grilled.

(The little people didn’t like “the planty stuff.”)

A little research told me that sorrel would be quite flavorful. Since I didn’t know how much so, I decided to balance it with spinach. I had a huge package of organic spinach from Costco, so why not?

Recipe: Creamed Sorrel and Spinach

Ingredients

  • 2 Tablespoons butter
  • 1 Tablespoon chopped garlic
  • 1 large bunch sorrel, coarsely chopped
  • 2 handfuls baby spinach
  • 2 Tablespoons heavy cream
  • salt and pepper to taste

Instructions

  1. In a large skillet over medium heat, melt the butter. Cook the garlic in the butter until fragrant.
  2. Add the sorrel and spinach and cook over high heat, quickly, just until it starts to wilt.
  3. Stir in the cream and stir to combine.
  4. Season to taste with salt and pepper.
  5. Serve immediately.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Have you ever tasted sorrel? What do you do with it?

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Comments

  1. i’ve never had sorrel but i want to try it sometime :)

  2. patty-leigh says:

    my mother-in-law makes the most amazing pastry with sorrel. pretty easy too. it’s like a free-form pie.

    basically she lays out a pie crust on a sheet pan, puts fresh sorrel on it in a line and sprinkles generously with sugar. then fold over the sides to make a long pastry, shaped similarly to a danish. bake and voila! DELICIOUSNESS. it’s always gone right away. there’s never enough. she also freezes several, before cooking. and pops it straight into the oven from the freezer for an easy dessert. soooooooo good.

    you might have to play with the sugar amount. and make sure there’s no holes on the bottom or side for the juices to drip out from, it’s just a bit messy. only steam holes for the top.

  3. I’ve never even seen sorrel to buy here. I do love spinach and chard but not mustard greens or turnips. Kale is good in soup.

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