Sorrel for winter

Name: Sorrel for winter
Ingredients: 3 kg sorrel; 4000 ml water; 1 teaspoon salt

Conserve - Sorrel for winter by Adelina D. - Recipia

Sorrel for winter is boiled briefly, then portioned for the freezer, ready for winter meals. The leaves soften and shrink a lot as they cook, and the lightly salted water leaves them ready to add to a dish. I pay particular attention to the stems and snap off the tough ones, so the leaves are easy to use. Preparation: 30 minutes. Cooking: 30 minutes. Resting: 30 minutes. Total time: 90 minutes. Servings: 12. About 55 kcal and 5 g protein per serving.

Ingredients

3 kg sorrel
4000 ml water
1 teaspoon salt

Preparation

1. Wash the sorrel in several changes of water and snap off the tough stems. Leave it to drain well. 2. Put 4000 ml water and 1 teaspoon salt in a large pot. Bring the water to a boil in about 15 minutes. 3. Add the sorrel in batches and boil each batch for 5 minutes, until the leaves soften and change color. Lift them out with a slotted spoon and leave them to cool for 30 minutes. 4. Put the cooled sorrel into clean freezer-safe containers, leaving a little space at the top. Seal and freeze.

Notes

Choose green leaves with no yellow patches; very large leaves may have more fibrous stems. If the sorrel is more tart than you expect, you can give it a quick rinse after boiling, then drain it well before dividing it into portions. I divide it into small packs, just enough for one dish. I use it in soup or serve it with polenta. For freezing, glass containers must be freezer-safe and have some room at the top. Freezing is suitable for keeping it through the winter; boiling jars in a water bath does not safely preserve the leaves for pantry storage. If you want to use it right away, keep it in the fridge and eat it within 3 days. The cooking water isn't needed when portioning; for a softer texture, you can add a little liquid when you cook it.