Sorrel Sauce with Yogurt
Deborah Madison
About 2c sorrel leaves, washed
1 clove garlic, crushed
1/3c yogurt or sour cream
slivered chives or garlic chives
Sea salt
Remove large stems if sorrel leaves are mature, otherwise, tear leaves into large pieces. Put sorrel, yogurt and garlic in a food processor and puree until smooth. Stir in the chives and season with salt. Cover and refrigerate until ready to use. Delicious on grilled veggies and fish, also good on lentils or potatoes.