Sorrel-A Green that’s a Lemony Delight

Sorrel is a nutrition packed summer green that’s deliciously tart, and can be added to salads, pesto and so much more. It’s not always readily found, but if you can get your hands on it, you should try it.  It’s lemony tartness is fragrant, without the sweetness of lemon. There are multiple different varieties; some are all green, some have beautiful red and pink variegated leaves.  I have made sorrel/chard and ricotta soup in the past. I love sorrel and parsley pesto with pecans taking the place of pine nuts to add a little sweetness, and balance the tartness from the sorrel.

Today, the bunch of sorrel in my farmers’ market basket paired with summer yellow squash, some dried herbs from the pantry and a fresh pasta from my freezer to make a light, easy and healthy lunch.   The vegetables are clearly the stars here, fresh from the farm.  

Sorrel is nutritious and a good source of fiber.  It’s rich in vitamins A and C, B6, magnesium and iron. As always, a little added fat will help your body absorb the vitamin A.  You can certainly skip the cream and pasta and eat the sautéed vegetables on their own.  This recipe can be easily scaled up with more vegetables and pasta.  

So easy, delicious, nutritious and pretty.  My husband said he would eat it everyday. I hope you like it. 

RECIPE: Sorrel & Summer Squash Pasta

INGREDIENTS

• 4 to 6 oz fresh pasta (you can use 2-3 oz 0f your favorite dried as well) 
• 2 teaspoons extra virgin olive oil  
• 1 teaspoon dried oragano
• 1 teaspoon Penzey’s Foxpoint Herb Mix
• 1/4 teaspoon chipotle powder
• 1/3 teaspoon sea salt
• 2 cups diced summer squash
• 2 cups chopped sorrell
• 1/4 cup heavy cream
• grated parmesan

PROCESS

1. Sautee squash in olive oil with salt and spices until tender. 
2. Add sorrel and cream, and toss. Turn off the heat.
3. Add cooked pasta and toss.
4. Serve with a sprinkle of grated Parmesan. 

Serves 2

Basic Greens

Greens are good and good for you. I love greens: Swiss chard, spinach, beet, mustard, amaranth, collard, radish, kale and so many others are all great to eat. I also love the leaves of cauliflower, broccoli, and brussel sprouts and cook them in the same manner, chopping the stems and cooking them a little longer.  (I do not use carrot tops as they concentrate arsenic from the soil).  I’m always surprised when people tell me they don’t like greens. They usually haven’t had them prepared in a way they like. The usual method of cooking greens with salted pork or bacon is tasty to many, but takes awhile, and the greens are very, very cooked. My method takes almost no time at all, and results in a light, bright just wilted green that’s delicious, and healthy. 

Greens are packed with nutrition and a great source of fiber. They are rich in iron, potassium, zinc and other minerals.  Amaranth is a rich source of folate, and other B vitamins. Swiss chard and beet greens are rich sources of vitamin A, which is more readily absorbed by the body if eaten with a little good fat, like extra virgin olive oil. Overall, the nutritional profiles of all greens are such that it’s a shame not to have them as a regular part of our meals. They also keep you feeling full with very few calories.

Greens need to be washed well. I soak mine in lots of water in the sink, allowing dirt to sink to the bottom, and then drain (see Food Safety). I separate the leaves from the stems, which I chop and sauté before adding in the greens.  

This is more a method than a recipe and can be adjusted for various quantities as ‘a bunch’ varies tremendously.  Remember, that greens cook down considerably, so start in a large pan. You will end up with a much smaller volume in the end.  Always salt at the end, when you can see the cooked amount, otherwise you’ll usually end up with overly salty and watery greens.

I’m showing rainbow chard here, because that’s what’s growing where I am. It’s also very tender and sweet. And pretty. 

RECIPE: Basic Greens

INGREDIENTS  

• 1 bunch greens  (washed and chopped, about 8 cups of greens)
• 1 Tablespoon extra virgin olive oil
• 1/2 teaspoon red pepper flakes (optional) 
• 1 teaspoon vinegar (I like champagne and cider) 
• Salt and Pepper

PROCESS

1. Heat oil in large pan with pepper flakes. 
2. Add the stems and sautee for 3-4 minutes to soften. 
3. Add greens and toss to wilt and cook through.
4. Add vinegar, salt and pepper to taste and toss to evenly distribute. 

Makes 4 servings.