Tuesday, May 24, 2011

Sheep Sorrel--Rumex acetosella

We love sheep sorrel--sweet and sour! But (like so many greens), we wonder why, in our reading, its culinary capacities are so understated. We read that it is an herb, or that it is a nice trail side nibble, or, occasionally that one can cook it up in a little butter as a side dish. Well, I don't know about you, but we've never been a family to eat a pile of mushy cooked greens on their own. Spinach and chard go in things--not along side them.

And, even large amounts of greens cook down to a very small quantity. You could pick sheep sorrel all day and only have enough for two servings of a side dish. But, its flavor is so intense and wonderful, it can be the main flavor of a meal.

So, after our fantastic success with sheep sorrel soup, I decided I needed to create my own recipes. Today, Yub Yub and I picked sorrel under a sky pregnant with thunder clouds and then came inside to cook up a feast as the storm broke outside.

Sheep Sorrel and White Bean Pasta--5!

about 4 cups sheep sorrel, washed and spun dry

1/4 cup olive oil

1/2 onion, minced

1 clove garlic, minced

1 can (15 oz) cannellini beans, rinsed

12 ounces pasta (3/4 box)--we used rotini


Cook pasta. Reserve 1 ladleful pasta water.

Heat olive oil in large skillet. Add onion--cook until translucent. Add garlic--cook one minute. Add sheep sorrel. Sprinkle with salt. Cook until sheep sorrel loses its lovely bright green color and turns an ugly brownish green--about 1 to 2 minutes.

Add beans. Add pasta water. Add pasta. Serve with parmesan. Delightful.

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