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Sorrel Sauce with Yogurt or Sour Cream

By , from the Deborah Madison collection



2 cups sorrel leaves
cup full-fat yogurt or sour cream
~ Pinch or two of sea salt
~ Slivered chives or garlic chives


  1. If the leaves are large, fold them and pull out the stems, then tear them into large pieces. Put them in a food processor with the yogurt, salt, and garlic, and purée. Stir in the chives and taste for salt before serving.

Related recipe: Green Lentil Soup with Plenty of Leaves, Herbs, and Spices; article: Hot days, warm soup

This content is from the Deborah Madison collection.

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