Spinach with sorrel

Ingredients

• 1 kgspinach
• 1 bunchsorrel
• 2shallots
• 60 gbutter
• 2 pinchesnutmeg
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Wash the greens

   Sort the spinach and sorrel separately, remove their stems, and rinse each several times. Drain well.

2. 2

   Blanch the spinach

   Boil the spinach in a large pan of salted water for 3 minutes. Immediately cool it under cold water, then drain.

3. 3

   Cook the sorrel

   Melt 20 g of butter in a sauté pan and cook the finely sliced shallots until translucent. Add another 20 g of butter and the sorrel, stirring with a wooden spoon for about 5 minutes, until the leaves soften slightly.

4. 4

   Finish the greens

   Squeeze the water out of the spinach and add it to the pan with the remaining butter. Season with salt, pepper and nutmeg. Cook over high heat for about 3 minutes, stirring throughout, until the released liquid has evaporated.

5. 5

   Serve straight away

   Serve the spinach and sorrel without delay.

What is spinach with sorrel?

This is a simple French-style preparation of leafy greens, combining mild spinach with sorrel's distinctive tartness. Sorrel is often used in French cooking to bring a bright, lemony edge to sauces and vegetable dishes.

Here, blanching the spinach separately and cooking the sorrel in butter gives each green its own moment in the pan. The final brief, hot cook brings them together without masking the sorrel's flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 8g protein, 11g carbs, 13g fat.

Most of the carbohydrates and fibre come from the spinach and sorrel, while the butter supplies most of the fat and saturated fat. The greens contribute some protein; serve a portion with eggs, fish or beans for a more balanced plate.

Choose and prepare the greens

Spinach: Use fresh leaves and remove any tough stems before washing. Rinsing several times helps remove grit caught between the leaves.

Sorrel: Sort it separately and discard its stems as directed. Its tangy flavour is concentrated, so the bunch adds a noticeable contrast to the larger quantity of spinach.

Why blanch the spinach first?

Blanching: Three minutes in boiling salted water softens the spinach before it goes into the sauté pan. Cooling it immediately under cold water stops the cooking, while squeezing it well helps avoid a watery finish.

Hot pan: The final three-minute cook is over high heat, with constant stirring. Wait until the liquid released by the greens has evaporated before taking the pan off the heat.

Build the flavour in stages

Shallots: Cook the finely sliced shallots in the first portion of butter until translucent rather than browned. This gives the greens a soft, savoury base.

Sorrel and spice: Stir the sorrel with the second portion of butter until its leaves begin to collapse. Nutmeg, salt and pepper go in with the spinach for a warm, balanced seasoning.

What to serve it with

Serve this as a vegetable side alongside roast chicken, fish, eggs or a savoury tart. The tangy greens also work well with plain boiled potatoes or crusty bread to make the plate more substantial.

Bring it to the table as soon as it is cooked, while the leaves are hot and the butter is still coating them.

Recipe notes & tips

• Wash the spinach and sorrel separately so you can remove stems from each.
• Drain the blanched spinach thoroughly, then squeeze it firmly before adding it to the pan.
• Slice the shallots finely so they soften evenly in the butter.
• Keep stirring during the final high-heat cook to prevent the greens catching.
• Taste before serving and adjust the salt and pepper to suit your preference.

Variations

• Add garlic: Cook a finely chopped clove with the shallots for a more savoury note.
• Add lemon: Finish with a little lemon juice if you want to emphasise the sorrel's tang.
• Use olive oil: Replace some or all of the butter with olive oil for a different flavour.
• Add cream: Stir in a small splash at the end for a softer, creamier finish.
• Serve with eggs: Top each portion with a poached or fried egg to make it more filling.

Common mistakes to avoid

• Skipping the rinse: Grit can remain among the leaves, so rinse them several times.
• Overcooking the spinach: Stick to the 3-minute blanch, then cool it promptly under cold water.
• Leaving excess water: Squeeze the spinach well before adding it to the sauté pan.
• Browning the shallots: Cook them only until translucent so their flavour stays gentle.
• Stopping too soon: Keep cooking and stirring until the liquid in the pan has evaporated.

How to store

Refrigerate leftovers in a covered container and eat within 2–3 days. Reheat gently in a pan until piping hot, stirring so the greens warm evenly.

Frequently asked questions