yardenbox january 27th

In Uncategorized on 01/27/2012 by jenn in the yarden

In the yardenbox this week, we have lemons, two kinds of collards, thyme, two kinds of sorrel, and flowers!

I lifted this from

“Vegetarian Cooking for Everyone recommends the following:

Using 4 cups or about 5 ounces of sorrel leaves, if the leaves are large or coarse, pull the stems down the entire length of the leaves and discard them [definitely do this- the one stem I didn’t pull off never cooked up]. Coarsely chop the leaves. Melt 2 tablespoons butter in a skillet over medium heat. Add the leaves with a few tablespoons water and cook for 6 to 8 minutes, pushing them about with a fork to break them up. Add more water, as needed, so that they don’t fry. Season with a pinch of salt and store in a covered container in the refrigerator. Makes about 1/4 cup. Use over a period of several weeks.”

I plan to try this with eggs.

Let me know if you have any recipes for red-veined sorrel.


One Response to “yardenbox january 27th”

  1. What an awesome yardenbox this week well worth it – my favorite the collards!

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