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Sorrel adds tang ... to omelet, salmon, chicken, turkey soup.

Sorrel adds tang . . . to omelet, salmon, chicken, turkey soup

It looks like spinach, but sorrel has a distinctive tang. In mild-climate gardens, this perennial grows year-round, providing kitchens with a steady supply. You can also find it in supermarkets that handle specialty produce.

Use sorrel raw, like other leafy greens, in a salad. Or try it cooked, as we do here. Keep in mind that sorrel's bright green color fades almost instantly when heated.

Add the tart green shreds to eggs; their slightly acid flavor adds an interesting variation to a cheese omelet. Or steam salmon on a bed of the lively greens, then finish with a light mint-butter sauce. For a mild-hot contrast, stir-fry sorrel with chicken and chili. In soup, sorrel flavors ground turkey meatballs and delicately scents the light broth.

Sorrel-Cheese Omelet

2 large eggs

2 tablespoons water

1/4 cup lightly packed sorrel leaves, washed and stems removed; cut leaves into thin shreds

Salt and pepper

1 tablespoon butter or margarine

1/4 cup lightly packed shredded Swiss cheese

Whole sorrel leaves, optional

Lightly beat together eggs, water, shredded sorrel, and salt and pepper to taste.

Add butter to a 6- to 7-inch frying pan over medium-high heat. When butter melts, add eggs. As eggs begin to set, lift edge up with a wide spatula, letting uncooked portion flow underneath. Continue cooking until eggs appear set but are still creamy on top. Sprinkle cheese over eggs. Fold about 1/3 of the omelet over center. Gently shake pan to slide unfolded edge of omelet just onto a warm plate. Flick pan downward so that the previously folded edge of omelet falls over omelet edge on plate. Garnish with whole sorrel leaves, if desired. Makes 1 serving.

Steamed Salmon with Sorrel

3 cups lightly packed sorrel leaves, washed and stems removed

2 salmon fillets (6 to 8 oz. each), 3/4 to 1 inch thick, skinned

About 1/4 cup regular-strength chicken broth

2 tablespoons butter or margarine

1 tablespoon chopped fresh mint leaves or sorrel leaves

Place whole sorrel leaves in an even layer in an 8- to 9-inch-diameter plate or shallow pan. Set fish on top. Drape plate with foil. Set pan in a steaming basket or on a rack set in a wok or 12- to 14-inch frying pan above 1/2 to 1 inch of boiling water. Cover steamer and cook over high heat until fish is opaque in thickest part (cut to test), 10 to 15 minutes.

Holding fish on plate with a wide spatula, carefully pour off pan juices into a measuring cup; keep fish warm. Add broth to juices to make 1/2 cup. Pour into a 6- to 8-inch frying pan. Boil, uncovered, over high heat, until reduced to 1/4 cup. Reduce heat to medium, add butter and chopped mint. Cook, shaking pan until butter is melted and incorporated. Pour over fish. Makes 2 servings.

Stir-fried Chicken with Sorrel

1 pound boned and skinned chicken breasts

3 tablespoons salad oil

3 cloves garlic, pressed or minced

1 small onion, chopped

1/2 teaspoon crushed dried hot red chilies

1 can (3 1/2 oz. drained weight) pitted ripe olives, drained

5 cups lightly packed sorrel leaves, washed and stems removed; cut leaves crosswise into 1-inch strips

1/4 cup grated parmesan cheese


Cut chicken crosswise into 1/2-inch-wide strips. Place a wok or 10- to 12-inch frying pan over high heat. Add 2 tablespoons oil and chicken; stir-fry until lightly browned, 3 to 4 minutes. Lift out chicken and add to pan 1 more tablespoon oil, garlic, and onion; stir-fry until onion is lightly browned, 2 to 3 minutes. Add chilies, olives, and sorrel; stir-fry just until sorrel is wilted. Stir in chicken and 2 tablespoons cheese. Add salt to taste. Spoon onto plates. Sprinkle with remaining cheese. Makes 2 or 3 servings.

Sorrel-scented Broth with Turkey

3/4 cup lightly packed sorrel leaves, washed and stems removed

2 to 3 slices white bread

1 pound ground turkey

1 large egg

8 cups regular-strength chicken broth

1/8 teaspoon ground white pepper About 1/2 teaspoon salt, or to taste

4 strips pared lemon peel (yellow part only), each 1/2 by 4 inches

2 medium-size carrots, peeled and cut into julienne strips

2 to 3 tablespoons lemon juice

Finely chop half the sorrel leaves. Cut remaining leaves into thin shreds.

Trim crusts off bread; discard crusts or save for another use. Tear bread into small pieces and whirl in a blender or food processor to make 3/4 cup fine crumbs. Mix crumbs with turkey, egge, 1/4 cup of the broth, chopped sorrel leaves, pepper, and salt to taste.

In a 5- to 6-quart pan, combine remaining broth and the lemon peel. Bring to boiling over high heat. Drop turkey mixture in tablespoon-size lumps into the boiling broth. Add carrots, then cover and simmer until meat is no longer pink in center (cut to test), about 5 minutes. Skim off and discard fat. Add lemon juice to taste. Ladle an equal portion of meatballs and soup into 6 wide soup bowls. Sprinkle an equal portion of sorrel shreds over each serving. Makes 9 cups, 6 servings.

Photo: Shreds of sorrel lace this cheese omelet with color and tartness. Garnish with whole leaves, if desired

Photo: Set salmon fillets on a bed of sorrel leaves and steam. Tart sorrel offers pleasant contrast to rich salmon
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Apr 1, 1988
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