If you think our greens—chard, kale, beet, spinach and so on—shrink a lot when cooked, heat some sorrel—it just about disappears. Sorrel’s raw leaves resemble spinach but the taste is more acidic, the word sorrel is derived from the word sour. Sorrel reduces into a lovely, easy sauce; remember that 4 cups of stemmed leaves will make less than ¼ cup of sauce. This sauce is also delicious over eggs, any style.
Small potatoes or if they are bigger, cut into 1 1/2-inch chunks
Extra virgin olive oil
Real Salt and freshly ground pepper
2 tablespoons unsalted butter
4 cups sorrel leaves, stems removed and discarded
2 tablespoons vegetable stock or water
Put the potatoes on a grill tray for vegetables so they don’t fall through the grates and grill until the potatoes are golden on the outside and tender inside.
While the potatoes are cooking make the sauce. Coarsely chop the sorrel leaves. Heat the butter in a stainless skillet or saucepan. (Cast iron or aluminum will react with the sorrel and change the color.) Toss in the leaves and sprinkle with the vegetable stock. Cook over medium heat, stirring frequently until the sorrel melts into a sauce, 5 to 10 minutes. If the liquid evaporates, sprinkle in a bit more. Season to taste with salt and pepper.
Drizzle the sauce over the potatoes to serve.