Large Leaf Sorrel
The Lemonade Leaf
Welcome to three elegant yet simple sorrel recipes, where flavor sophistication meets culinary simplicity. We start with Lemony Bliss Sorrel Dressing – so easy to make, yet it’s practically a work of art.
Next, we move on to the Sorrel-Kissed Crispy Potatoes, where the humble potato receives an upscale makeover.
Finally, the Spring Greens Risotto Harmony steals the spotlight with its refined blend of sorrel, Swiss chard, and spinach.
This trio of easy-to-make dishes elevates your dining experience using simple ingredients, even on a Tuesday night. Get ready to savor the symphony of spring on your plate!
Here’s what you could grow in your garden for this recipe – Large Leaf Sorrel!
The refreshing lemony notes of sorrel dance harmoniously with the creamy yogurt, creating a dressing that's not just a condiment but a culinary experience with this recipe from Yotam Ottolenghi.
- 1 Cup Packed fresh young sorrel leaves Washed and patted dry
- 1 Cup Greek yogurt
- 1 Clove Garlic
- 1 Tbsp Olive oil
- 1 Tsp Dijon mustard
- Dash Salt and fresh ground pepper To taste
Combine all ingredients except salt and pepper. Use an immersion blender or kitchen blender to whip everything together into a smooth, creamy consistency.
Taste and add olive oil, mustard, salt, or pepper to desired taste.
Drizzle this dressing over just about anything- roasted root vegetables, lentils, chicken or potato salad, or roasted meats.
Golden, crispy potatoes meet the lively zing of large-leaf sorrel in a culinary love story that unfolds in every crunchy bite.
- 1 Lb Small new potatoes
- 1 Tbsp Olive oil
- 2 Tbsp Minced fresh sorrel
Blanching the potatoes beforehand helps them brown and get crisp in very little oil.
Slice the potatoes thin. Steam over boiling water, covered, until barely tender- about 5 minutes.
Heat a well-seasoned cast-iron skillet over medium-high heat. Swirl in the oil so that the bottom of the pan is well coated.
Pat the potatoes dry and layer them evenly in the skillet. Reduce the heat to medium and let the potatoes sizzle, without stirring, until browned, about 4 minutes on each side. Just before you remove the potatoes from the heat, sprinkle on the sorrel and stir to mix. Serve warm.
Step into the season with our Spring Greens Risotto – a dish that not only captures the essence of spring but transforms it into a flavorful symphony! Imagine velvety Arborio rice infused with the vibrant hues of large-leaf sorrel, Swiss chard, and spinach. It's like a celebration of greens in every spoonful!
- 3 Tbsp Olive oil
- 1/2 Cup Chopped green onions
- 1 1/2 Cup Arborio rice
- 1/2 Tsp Salt
- 4 Cups Hot chicken or vegetable broth
- 4 Cups Coarsely chopped spring greens Spinach, Swiss chard, and Sorrel
- 1/4 Tsp Grated nutmeg
- 1/2 Cup Grated Parmesan cheese
Heat oil in a heavy pot over medium-high heat. Add onions and cook for 3 minutes, then add rice and salt. Cook, stirring continuously until rice begins to color.
Add ½ cup of broth and stir until most of the broth is absorbed. Then add 1 1/2 cups broth, lower heat to a simmer, stirring occasionally, until mostly absorbed – about 10 minutes. Add optional nutmeg and remaining broth. Simmer for 20 minutes, stirring occasionally.
Place greens on top of rice. Cover and simmer 3 minutes. Stir in greens. Simmer and stir a few minutes more until the broth is absorbed and the rice is tender but moist.
Remove from heat. Stir in Parmesan and serve immediately.