Sorrel Sauce with Yogurt


 from Vegetable Literacy by Deborah Madison


  • About 2 cups sorrel leaves
  • 1 clove garlic, pounded into a puree
  • 1/2 cup full fat yogurt or sour cream
  • Slivered chives or garlic chives
  • Sea salt


  1. Remove the steams from the leaf of the sorrel. Tear into large pieces.
  2. Put the sorrel, yogurt, and garlic in a food processor and puree until smooth.
  3. Stir in the chives and season to taste with salt.
  4. Cover and refrigerate until ready to use. This will keep well refrigerated over the course of several days.
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