Chiffonade Of Sorrel
|Freshly ground pepper||To Taste|
|Heavy cream||1⁄4 Cup (4 tbs)|
Trim the sorrel and discard wilted leaves and tough stems.
Wash in several changes of water and shake as dry as possible.
Cut the sorrel into fine julienne strips.
Heat 4 tablespoons of the butter in a casserole that can go to the table.
Add the sorrel and cook over low heat for 5 minutes.
Uncover and cook for 5 more minutes, stirring frequently, to let the pan juices evaporate.
Season with salt and pepper and stir in the remaining butter and the cream.
Heat through but do not boil.
Calories 237 Calories from Fat 196
% Daily Value*
Total Fat 22 g34.1%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol 46 mg15.3%
Sodium 70.1 mg2.9%
Total Carbohydrates 13 g4.3%
Dietary Fiber 12.6 g50.6%
Sugars 0 g
Protein 7 g13.3%
Vitamin A 48.2% Vitamin C 334.1%
Calcium 20% Iron 50.7%
*Based on a 2000 Calorie diet