How to Cook (and Not Cook) With Sorrel, Spring’s Most Astringent Green
If you’ve never tried sorrel, be prepared to pucker up. This spring green is packed with potent astringency and a lemony, citrus-like flavor. It bump up the acidic quality of salads (just use less vinegar or lemon juice), and is great eaten raw. It also cooks down quickly in a sauté pan. It gets “mushy,” which makes it ideal for blending into sauces and vinaigrettes.
Lettuce Hearts With Shaved Hazelnuts. Photo: Ditte Isager
Eat It Raw
Sorrel adds some kick to this simple salad.
Spring Greens With Quick-Pickled Vegetables. Photo: Gentl & Hyers
Use a variety of greens, or…