RFCJ RECIPE ARCHIVE
Posted by : Terry Goldman Schav #3 - dairy
1 lb Sorrel (Sour Grass) 1 10 oz pkg Frozen Chopped Spinach, thawed and squeezed dry 2 -3 scallions thinly sliced 8 cups water salt to taste Wash sorrel well in several changes of water. Cut off ends of stems and cut the sorrel into strips, and then chop to a medium coarse cut. Place in pot with cut up scallions. Chop spinach finely. Add to pot with the sorrel and scallions. Add water. Cover and cook 30 minutes. Let cool and refrigerate. Add salt when you're ready to eat. ** You can add sour cream and chopped cucumber when serving".
