Sorrel and Spinach Sauce
1/2 lb (225 g) fresh sorrel, leaves only
1/2 lb (225 g) fresh spinach, leaves only
salt
3 tbsp (45 mL) butter
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) finely chopped fresh parsley
1 tbsp (15 mL) finely chopped fresh basil
freshly ground black pepper
pinch ground nutmeg
1/3 cup (85 mL) cream
1. Rinse sorrel and spinach under cold water and shake off excess water. Put in a large pot with a pinch of salt but no extra water and cook gently, covered, until limp and tender. Drain and chop finely.
2. Melt butter and oil in a large frying pan and add sorrel, spinach and herbs. Season with a little salt, lots of black pepper and a good pinch of nutmeg. Cook gently for 5 minutes, the add cream and simmer for 5 minutes more.
