While I have a small patch of sorrel coming up in my garden, the leaves are not yet large enough to harvest, so I fell for a bunch in the farmers’ market. Although I sometimes mix it with spinach, it’s precious enough at this time of year to stand on its own. The sorrel turns a khaki color so it can be unappetizing on its own, and probably why it’s often combined with brighter greens. With abundant spinach from our CSA farm, I served a poached white fish on spinach topped with a simple sorrel cream sauce and, for the vegetarians among us, substituted roasted potatoes for the fish.

Sorrel Sauce

1 shallot, minced

1tsp butter

1 bunch sorrel, cleaned and stems removed (about 2 cups)

¼ c heavy cream

Juice of ½ lemon

Salt and pepper

Saute the shallot slowly in the butter until translucent, add the sorrel and stir to wilt it. Add cream and cook to reduce to a nice sauce. Squeeze in a little lemon juice and season with salt and pepper to taste.

Categories: Fish, Sauces and dressingTags: Sorrel sauce