Cooking Sorrel

BEFORE COOKING:

Just before cooking, thoroughly wash the sorrel, remove any wilted leaves, and trim the stems.

COOKING:

Place the sorrel into boiling water – this preserves most of its flavor and maintains its vibrant green colour. Cook the sorrel very briefly – for 3–5 minutes. Start timing once the water returns to a boil. Immediately after placing it in, add salt (approximately 2 teaspoons per litre of water). It is also advisable to add a little sugar (about 1 teaspoon per litre of water) – this helps maintain its green colour. You may add seasonings to taste, but not in excess, so as not to overpower the delicate flavor of the sorrel. Midway through cooking, you can add milk to the water to prevent calcium from leaching from the bones due to the microelements in the sorrel. Cook with the lid on – this shortens the cooking time and reduces vitamin loss. The sorrel is ready when it has completely lost its firmness.

AFTER COOKING:

After cooking, drain and squeeze the sorrel thoroughly. To preserve its beautiful green colour, you can plunge the cooked sorrel into ice water for 1 minute.

SERVING SUGGESTION:

Serve with Parmesan, a pinch of seasonings, and olive oil.

Enjoy your meal!

Check out how to cook frozen sorrel.