Some sorrel, anyone?
What’s this leafy stuff that was in the full shares this past weekend? It’s a wild green called sorrel from our farmers in Blooming Grove, TX!
Here are two ways to eat it – raw and cooked. Leave us a comment and let us know how you decided to prepare it!
from Eat Drink Better
- 2 tablespoons toasted pine nuts
- 2 garlic cloves
- 1 cup sorrel leaves (blanched for a minute in boiling water, then refreshed in cold water)
- 2 tablespoons olive oil
- 1/3 cup grated Parmesan (optional)
Mix all ingredients in a food processort until smooth. Serve over warm pasta or baked/grilled chicken breasts. Delicious!
from Cincinnati Locavore blog
- 4 strips bacon, diced
- 3 leeks, cleaned and chopped fine
- 1 onion, chopped fine
- 3 cups chicken stock
- 1 pound boiling potatoes, peeled and diced fine
- 1 pound sorrel, cleaned and roughly chopped
- salt & pepper to taste
- sour cream to taste
In a heavy pot (don’t use cast iron, as the acidity of the sorrel will react with the iron and you’ll end up with metallic-tasting soup), saute bacon until crisp. Add leeks and onions and saute over medium heat, scraping up brown bits from bottom of pan, 10 minutes. Add chicken stock and potatoes and bring to a boil, then reduce heat to low and simmer 15 minutes. Add sorrel and continue to simmer another 15 – 30 minutes, stirring occasionally to prevent sticking, until potatoes are tender and sorrel has dissolved into the broth. Correct seasonings, ladle into bowls and top with a dollop of sour cream to serve.