This recipe is the result of a happy accident born out of living in a country where I don't speak the language. Ok, I speak a little Hebrew but sorrel isn't in my vocabulary yet. In an attempt to make my husband a steakhouse-style dinner for his birthday, I purchased what I thought might possibly be spinach to make creamed spinach.
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<br />I had a feeling it wasn’t spinach, but the tightly sealed package was the closest looking leafy green in the market. As soon as I tried it at home the citrusy bite gave it away. A quick Google translate check of the label confirmed that it was indeed sorrel.
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<br />I wasn’t disappointed; it was in fact a happy accident. Even in New York you can’t find sorrel in any old supermarket. I prepared it exactly as I would creamed spinach, and the bright acidity played nicely with the cream and butter. I would take this over traditional creamed spinach any day. - kmartinelli

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