Sorrel Chiffonade Recipe
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 5 minutes
Difficulty: Easy
Chef's Note
  • The chiffonade can be served on its own as a garnish. You could also add some cream and reduce over medium heat.
  • Mixed chiffonade is a combination of sorrel and lettuce leaves which both reduces the acidity and augments the quantity.
- 200 g (7 oz.) Sorrel, stems removed
- 2 tbsp. butter
- 60 ml (1/4 cup) heavy cream for the creamed version
  1. wash the leaves; pat dry on paper towel; cut into strips;
  2. melt the butter in a pan; once it begins to foam, add the sorrel;
  3. partly cover the pan; cook until the liquid has evaporated; serve.
  4. For creamed sorrel, once the liquid has evaporated add a little cream and cook until slightly thickened;
  5. season to taste.
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