I brought my lovely bag of greens home with two beautiful mahogany colored radicchio, spotty and loose leaved, which I plan to braise in some brown butter and serve with pork roast this Easter Weekend. The bag of greens I shared with my lovely friend Florence and then made a simple salad dressing the greens in Winter harvest Olive Oil, mandarin orange juice and a pinch of Maldon Sea Salt. After all of the sharing and salad making I still had a good 2 cups of greens, so I decided to pull out an old recipe for Sorrel Sauce.
I first made this as an accompaniment for Salt Roasted Thai Snapper at a Secret Restaurant we used to host in our flat in San Francisco. I had quite a bit of greens other than sorrel, so the flavor was a bit less lemony and a bit more peppery. I imagine that I will poach some lovely eggs tomorrow and serve them on crostini with generous dollops of the Wild Greens Sauce on top.
Wild Greens Sauce
4 oz butter
2 cups chopped fresh sorrel, claytonia, land cress, bubble cress or the like
1/2 cup dry white wine
3 T minced shallots
1 1/2 cups tomato peeled, seeded and diced
1 cup double cream
1 T fresh lime juice
fresh ground white and black pepper
Melt butter. Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add tomato, cream and lime juice. Simmer until reduced to sauce consistency, about 12 minutes. Remove from heat and purée until smooth. Season with ground white pepper and salt. The sauce is good right away but matures overnight if you have the willpower to wait!Makes approximately 7 cups