Ingredients
- 2 pounds spinach, stemmed
- ¼ cup loosely packed fresh dill
- 1 scallion, white and light green parts trimmed and thinly sliced
- ½ pound good-quality dill pickles, cut in 1/4-inch dice (or substitute peeled and seeded cucumbers)
- 12 ounces beer
- ¼ teaspoon peeled, freshly grated horseradish
- 1 ½ cups water
- Kosher salt to taste
- 6 bunches sorrel (about 1 1/2 pounds), stemmed and cut horizontally into 1/8-inch-wide strips (optional)
- Scant 1 tablespoon unsalted butter (if adding sorrel)
- ½ cup sour cream (1 1/2 cups if adding sorrel)
- ½ cup plain yogurt (1 1/2 cups heavy cream if adding sorrel)
- 1 tablespoon apple-cider vinegar
- Nutritional Information
Nutritional analysis per serving (10 servings)
79 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 3 grams protein; 10 milligrams cholesterol; 473 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 12 servings
Preparation
- Wash spinach and place in a large skillet with the adhering water. Cover. Cook over medium heat for 10 minutes, stirring once or twice, just until wilted. Drain. Place the spinach and the dill in a food processor and process until finely chopped.
- Scrape mixture into a metal bowl. Stir in scallion, pickles, beer, horseradish, water and salt.
- If using sorrel, heat the butter in a large skillet over medium heat until just melted. Add the sorrel and cook 4 to 5 minutes, or until color turns. Remove from heat. Stir sorrel, 1 1/2 cups sour cream and 1 1/2 cups heavy cream into spinach mixture. If not using sorrel, stir in 1/2 cup yogurt instead of heavy cream and 1/2 cup sour cream. Refrigerate until cold. Just before serving, stir in vinegar. Add more salt if needed.
25 minutes
Dining and Cooking