Category: Sorrel
Random Greenery Green Sauce
I have a number of green sauces here as well as a classic Italian salsa verde. This is a template for whatever bits of greenery you need using up. It turns sad, partial bunches of greens into something rather vibrant and versatile, extending the life of the greens. In addition to the greens below, you can use sorrel, cilantro, a little arugula (a lot makes it a bit too strong), nettles (blanched), garlic scapes, tender turnip greens, a little bit of green onion tops, and mint.
[caption id="attachment_18208" align="aligncenter" width="660"] Left to right: green garlic, mizuna (stems mostly), tarragon, dill, parsley, radish tops.[/caption]
Make however much or little you want. You'll need to taste and adjust ratios as you go. The whole point of this is to make it work for what you have so don't sweat the details. It should have a little garlicky punch and enough acidity to brighten but not overpower. Different greens and in different combinations will result in different tastes.
Use it:
On toasted bread with chèvre and beets (pictured above) or other cheese with cooked or raw veg
On any kind of sandwich
Stirred into scrambled eggs or topping hard-boiled, poached or fried eggs
With grilled meat or fish
With roast chicken
With a little mayo or Greek yogurt for chicken or egg salad
On rice or other cooked grains or beans
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Salmon with Chard and Parsley Pesto and Lemon
You can bake, pan sear or grill the fish, all with good results though timing will vary and you'll want to keep a close eye on it as it's terribly easy to overcook. The pesto gets thinned with lemon juice and provides a wonderful crust/sauce for the fish. A classic basil pesto works here as well but I really like this lighter, milder version with blanched chard, parsley and sorrel--you can just use chard as well.
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Fresh Sorrel and Cilantro Sauce
This bright, tangy sauce comes together in a couple of minutes. It's delicious with salmon or other fish or any pretty much anything that needs brightening up a bit.... Read more »
About: Sorrel
[caption id="attachment_15530" align="alignleft" width="240"] The common French sorrel on the left and the pretty, but tougher and slightly bitter red-veined sorrel, on the right.[/caption]
Sorrel is a tender, leafy perennial herb/green with a distinct tart and lemony flavor. It is one of the easiest things to grow. It multiplies rapidly and is very hardy. There is also a red veined variety that is beautiful, with slightly firmer leaves, that can be used interchangeably. It's one of the first greens to pop up in late winter and is a welcome bright flavor that time of year. I grew up picking it in the wild in Germany so my mother could add it liberally to green salads.
The French puree it into soups and cook it gently into a sauce. It loses its bright green color when cooked and mellows out a bit. I like adding it raw to an Italian Salsa Verde or adding it to salads or soups or sauces.
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Nettle and Sorrel Deviled Eggs
Spring is the time for nettles and sorrel and this is a lovely, greener-than-typical, variation of deviled eggs.... Read more »
Chard, Radish Top & Parsley Pesto (with Spaghetti)
This pesto came about much in the same way this radish top version did. I use a combination of blanched greens and fresh herbs to make a quick pesto-like sauce. In this case I dressed spaghetti with it and it had a nice kick from red pepper flakes and did include a little cheese, which the radish top version does not.
Use whatever combination of greens and tender, leafy herbs (not sage or rosemary) and see what you get. I particularly like adding sorrel to this for its nice tart flavor. This is a wonderful way to work through a lot of leafy greens that, in the case of radish tops, don't tend to keep very well.
You can spread this pesto on salmon, toss it with warm lentils or beans, stir some into eggs, spread on a sandwich mixed with mayo or goat cheese (or as is), or garnish a soup with it, etc. Or you can toss it with pasta, as I've done here for an ultra quick meal.
The pesto will keep for about 3 days in the fridge.... Read more »
Sandwiches with Arugula or Sorrel
There are a couple of favorite sandwiches I make that greatly benefit from a good layer of arugula or sorrel. These aren't really recipes but just ideas for good combinations.
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