After Star Trek... 'To go where no man has gone before'! Sorrel is one of those greens that few have come to appreciate or even know. We had it tonight in a cream sauce over fish tacos and it was outrageous. As a raw green, it has a similar texture to spinach, except that it explodes into a lemony aftertaste in a few seconds as you chew it. Great torn into small pieces in salads, or made into a sauce for meat, chicken, fish, or other vegies....or in soups and stews. The tart flavor is due to the presence of oxalic acid, and people with arthritis or kidney stones should eat it in very small quantities, as it can aggravate their conditions. However, it is rich in vitamins A and C. For a sauce....

Remove the center stem of the leaves, put 2 cups into 1 1/4 c fish or chicken stock, and simmer for 5 minutes. Cool the mixture, and then puree it. Melt1/2 oz butter in a pan, add 1 tbsp flour, and stir. Add the sorrel puree and simmer for 4 minutes. Add 4 tbsp cream, and season with salt and pepper. Use on top of your favorite dishes as a surprise element!


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