The sharp, almost citrusy green is more common abroad, particularly in Northern Africa, Russia, and South Asia. Sometimes called lemon spinach, it adds a bright note to salads and an interesting taste to soups. Below I’ll include two different uses for it, but add it anywhere you’re trying to make a sour soup. These recipes are equally good with sorrel, arugula, cress, or any sharp tender green.
Creamy Greens Soup
2 cups of flavorful stock (broth from a pork or chicken roast is great)
4 cups of chopped greens (I used equal parts spinach and sorrel)
2 cups cream or milk
salt and pepper to taste
Boil the greens briefly in the stock, until tender. Puree together if you want it really creamy (I didn’t bother). Add the cream / milk, warm it a bit, season to taste, and serve.
“Russian” variation — add a cup of peeled, chopped beets to the boiling stock for 10 minutes before the greens.
Simple Sharp Green Salad
2 cups shredded greens (arugula, sorrel, basil with spinach)
1/2 cup feta or cotija cheese
1-2 cups of chopped tomato
drizzle of olive oil
spices to taste (I like a little red pepper flake or 5-spice)
The feta and tomatoes will bring down the harshness of the greens. Toss this together and eat soon after.