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Simple Creamed Spinach and Sorrel Cooking Recipes

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

  1. 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.

  2. 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.

More about Types of Greens Spinach Recipes

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