Sorrel is not the most common of spring greens to find laying around most kitchens. It can be pretty tart and even acidic, and a lot of folks simply aren't sure what to do with it. The flip-side is that sorrel can be so exquisite when paired well: It has a fresh bite that epitomizes spring, and while it can be too much to eat on its own as a raw salad, there are so many dishes that brighten tremendously with a smattering of this tender green.
Most folks use raw sorrel as an accent, but young spring sorrel can be wonderful tossed into salads, making for a nice citrusy bite. This is the kind of green that will refresh you, wake you up, and remind you that it's May. When it's cooked, however, sorrel's tartness wanes, making it a wonderful compliment to chicken or fish and an excellent candidate for homemade sauces.
Buying Tip: When picking out a bunch of sorrel, look for leaves that are bright green and firm. If they seem a touch yellow, leave them.
Cooking Tip: Sorrel contains oxalic acid, so it should be cooked in unlined aluminum or cast iron or it will turn a pretty unappetizing color. Even when cooked in cast-iron, the vibrant leaves will turn a bit murky--even brown. This is normal and won't affect the flavor.
Try a Recipe:
• Potato, Leek, and Ricotta Pizza with Sorrel Puree - Aida Mollenkamp
• Salmon in Sorrel Sauce - Food 52
• Butter Braised Radishes with Sorrel - Food and Wine
• Chicken with Sorrel - New York Times
• Spinach Sorrel Tarts - Martha Stewart
• Cauliflower and Sorrel Soup - Food Network
• Deborah's Madison's Cream of Lentil Sorrel Soup - Culinate
• White Peach and Sorrel Salad - White on Rice Couple
• Strawberry Sorrel Smoothie - Green Lemonade
• Lemon Cupcakes with Bitters, Sorrel and Toasted Meringue - Imbibe Magazine
(Image: Megan Gordon)