French Sorrel Recipes

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Spring Greens Risotto

  1. 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.
  2. Add ½ c broth and stir until most of broth is absorbed. Then add 1 1/2c broth, lower heat to a simmer, stirring occasionally, until mostly absorbed- about 10 minutes. Add optional nutmeg and remaining broth. Simmer 20 minutes, stirring occasionally.
  3. Place greens on top of rice. Cover and simmer 3 minutes. Stir in greens. Simmer and stir a few minutes more until broth is absorbed and rice is tender but moist.
  4. Remove from heat. Stir in Parmesan and serve immediately.

Makes 6 servings

Crispy Potatoes with Fresh Sorrel

  1. Blanching the potatoes beforehand helps them brown and get crisp in very little oil.
  2. Slice the potatoes thin. Steam over boiling water, covered, until barely tender- about 5 minutes.
  3. 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.
  4. 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.

Makes 4 servings