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 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.
The “sorrel” used in the Jamaican drink is a type of hibiscus flowers. No relation to the herb sorrel.
Well that is very confusing– I wondered how that green turned so pink! Thanks Nanette!