Kitchen Notes

Published on August 14th, 2013 | by Andrea Bertoli

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How to Use Sorrell, a new Green to Love

I consider myself a greens geek: having grown many varieties of greens at home and at farms, I am familiar with most things leafy. But last week at the farmer’s market I found a beautiful new green friend in the form of sorrel. But I had no idea how to use sorrell! Sorrel

Sorrel has a bright, almost lemon-zesty flavor, with a texture similar to spinach. It can be used in drinks, as a sauce, or sauteed with other greens. I chopped it and tossed into a cabbage/kale salad, which worked beautifully and was a hit with the ladyfriends.  If you are lucky enough to come across this lovely, flavorful green, I definitely recommend trying it out in your next salad or greens saute!
I did a quick search for veggie recipes using sorrel, and this is what looked the best:

Sorrel-Kale Soup (and hummus!) from Oops, It’s Vegan

Gnocchi with morels, peas, sorrel oil, pine nuts, and miso broth from Vegansaurus (sounds OMG delish)

Warm Potato Salad with Sorrel and Sampire (I think this might be sea asparagus, which is available locally!)

Sorrell image from here.


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About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in San Francisco, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, Green Living Ideas and Eat Drink Better. Find more from Andrea on Facebook and Instagram



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