Sauteed Spinach and Sorrel

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Sauteed Spinach and Sorrel

 

1 shallot, finely chopped (about 3 tablespoons)

2 tablespoons olive oil

1 bunch fresh parsley, leaves only, chopped (a generous 1/2 cup)

2 pounds sorrel, stemmed and cut across into 1/4-inch strips (about 10 cups

packed)

1 teaspoon kosher salt

2 pounds curly spinach, stemmed and cut into 1/4-inch strips (about 12 1/2 cups

packed)

 

In a large nonreactive pan, cook the shallots in the oil over medium-low heat

until translucent. Add the parsley and sorrel. Increase the heat to medium-high.

Cook until the sorrel has just wilted and changed color, 5 to 6 minutes. Add 1/2

teaspoon salt. Reserve.

Put a large saucepan over medium heat and add the spinach in 3 batches,

continuously turning it up from the bottom and allowing each batch to wilt

before adding the next. Remove from the heat as soon as all the leaves have

wilted and turned to a bright green. Drain in a sieve, pushing down on the

spinach until mostly dry.

Add the spinach to the sorrel mixture. Add the remaining 1/2 teaspoon salt, and

heat through.

Makes 3 1/2 cups.