Mountain Sorrel Salad
Vegan
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Serves6 to 8
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Cooks in30 to 35 minutes
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DifficultyEasy
Mountain sorrel may be a new ingredient for some, but in Armenia it is hard to go unnoticed, as the presentation of it alone in shugas (markets) and shops is worthy at least of a curious pause. Mountain sorrel is grown aplenty in Armenia and collected in the spring, woven into long braids and dried for use in the fall and winter. It is commonly used in soups and salads, and the beauty of the dried and braided green also grants it a decorative purpose, found in many restaurants. This salad is a perfect opportunity to start your cooking adventures with this delicious green.
Instructions
- Break up the sorrel into large chunks by hand or with scissors, removing the larger stems, and place in a pot, pouring hot water over it, enough to cover it completely.
- After stirring it rigorously, discard the water after a few minutes, repeating this step two to three times. In a pot, bring the 6 cups of water to a boil, adding salt. Add the sorrel, cooking it on medium heat, covered, until it softens, approximately 15 minutes.
- Warm the oil in a pan and quarter the onion, slicing it thinly. Sauté until translucent and add the spices. Once the sorrel is cooked, remove it using a strainer and add it to the pan with the onions, cooking it for 5 to 7 minutes, adding more oil if necessary or desired.
- Plate salad on a serving dish, and top with crushed walnuts and pomegranate arils (if using).
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