Creamed Spinach and Sorrel
Do not be concerned if the color of this
finished dish is not as bright green as creamed spinach. Sorrel tends
to turn slightly yellow when cooked, but the color change does not
affect the flavor. An old friend of mine, a very talented French chef,
believed sorrel was the most wonderful accompaniment for veal. I love
this with veal scaloppini, but have also enjoyed it with sauteed
skinless chicken breasts as well.
Makes 6 to 8 servings
1 tablespoon butter
3 pounds types of greens spinach, stemmed and chopped
1 pound sorrel, stemmed, and chopped
One half 3 ounce package cream cheese
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
1/2 teaspoon ground cumin
Melt the butter in a large kettle over low heat. Pile in the types of
greens spinach. Cover and cook, stirring occasionally, in the water
that clings to the leaves after washing until the spinach is just
wilted, about 3 minutes. Add the sorrel and cook 2 or 3 minutes longer.
The sorrel will wilt into a puree and turn a yellower green than the
spinach. Stir together and cook until tender, about 2 minutes longer.
Drain, pressing out some of the moisture.
In a medium size saucepan, combine the cream cheese and the cream.
Simmer over low heat until the mixture is thick and creamy. Season with
salt, pepper and cumin. Stir in the spinach/sorrel combination. Heat,
stirring until the types of greens are hot and well coated about 2
minutes. Serve at once.
|