North Coast Borscht

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Sautéed Sorrel and Spinach

 

* Exported from MasterCook *

 

Sautéed Sorrel and Spinach

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds fresh spinach (see note)

3/4 pound fresh sorrel (about 3 bunches)

3 tablespoons unsalted butter

Salt and pepper in a peppermill

4 buttered toast triangles -- optional

1 lemon, sliced thin or in -- 4 wedges

 

Wash, peel, split, and seed the mirlitons. Cut them into thin strips as you

would potatoes for French fries. Put them in a stainless or glass bowl, cover

with ice water, and refrigerate for 24 hours.

 

Wash the spinach and sorrel separately, and remove all the tough stems. Put the

spinach in a large, lidded kettle without adding water. The water clinging to

the leaves will be sufficient to wilt the spinach. Cover the kettle and place it

over medium-high heat. Cook until the leaves begin to wilt, about 3 minutes. Add

the sorrel, cover once more, and cook until the greens are wilted, about 2

minutes more. Quickly but thoroughly drain them.

 

Put the butter in a skillet that will comfortably hold all the spinach and

sorrel, and turn on the heat to medium high. When the butter is melted and hot

but not browning, add the vegetables, and sauté until they are tender and dry,

about 3 to 4 minutes. Season lightly with a pinch of salt (the sorrel has a

salty taste on its own and won't need much) and a few grindings of pepper. If

you like, you may arrange toast triangles on a platter or individual plates and

top them with the spinach and sorrel, or you can serve this dish plain. Garnish

with the lemon slices and serve at once.

 

 

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NOTES : Served over crisp buttered toast with its classic accompaniment of

poached eggs, this makes a very nice main-course dish for supper or brunch.

 

Spinach stands up fairly well to freezing, and two 10-ounce packages of frozen

whole-leaf spinach can be substituted for the fresh spinach called for here,

though it will not be as good.