French Sorrel Recipes
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Spring Greens Risotto
- 3 Tbsp olive oil
- ½ c chopped green onions
- 1 ½ c Arborio rice
- ½ tsp salt
- 4 c hot chicken or vegetable broth, divided
- 4 c coarsely chopped spring greens (spinach, swiss chard and sorrel)
- ¼ tsp grated nutmeg (optional)
- ½ c 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 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.
- 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.
- Remove from heat. Stir in Parmesan and serve immediately.
Makes 6 servings
Crispy Potatoes with Fresh Sorrel
- 1lb 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.
Makes 4 servings