We’ve just passed the longest day of darkness, or the shortest day of the year, on December 21st. The Winter Solstice marks for me, always the optimist, the upward journey to Spring. March 20, 2015: the Vernal Equinox, is just 86 days away. (Clearly I have Winter issues!) So in honor of looking forward to Spring I decided to use a leafy green found in the Spring and also in the late Fall: sorrel. Pulling together some basic ingredients: fingerling potatoes, shallot, garlic, eggs and the sorrel, I whipped up a really easy savory dish, perfect for Christmas breakfast, or any other weekend for that matter.
The sorrel, fingerlings, shallot and garlic I used were the last of my CSA share from Hilltop Hanover, and a great way for me to literally end the abundant harvest season they had this year. Sorrel, if you’ve never tasted it, has a slightly sour, lemony flavor. It’s rich in vitamins A and C and can be used in a variety of ways. Look for sorrel leaves that are bright green and firm. You might think they are super large spinach leaves if you passed them quickly in the produce aisle, and they have about the same texture. Once you get them home give them a good wash and nip off the bottom stalk. If not using right away place the sorrel in a container of water, submerging the stem about 1”. Cover with a thin plastic produce bag and place in your ‘fridge. They will keep like that for a few weeks.
With sorrel’s unique, lemony flavor, it’s great sautéed and tossed with most vegetables, adding a great flavor dimension. Incorporating a little cream will help smooth out the slight sourness, but really, on it’s own, it’s quite a nice departure from the basic spinach or chard. Sorrel is also really delicious pureed in soups and used as a sauce for seafood and chicken.
Looking for some inspiration I came across a recipe on the New York Times cooking page by Melissa Clark using sorrel and heavy cream, in an egg dish.
Starting from that point I added my fingerlings, shallot and garlic. I had in my mind to do a hash brown dish with the eggs and adding the sorrel really made it all come together.
Once the fingerlings were cooked I added the sorrel and let it wilt a bit. Then the Half and Half and eggs. The result was creamy, lemony and delicious; and all done in under 30 minutes.
If you’ve never tried sorrel give it a go. It’s a wonderfully unique leafy green. Click this link to see my recipe for: Eggs, Sorrel and Fingerlings.
I also want to wish all the Seasonal Chef readers a wonderful holiday season and thank you for stopping by on Wednesdays to read my column!