Stepping out of our back door, the first thing you might see is a huge patch of sorrel, the leafy green that most people have no idea what to do with. On line, you’ll find lots of recipes for sorrel soup and sorrel punch (a favorite Caribbean rum drink), but its too strong to put large quantities into a salad. Steamed-green dishes featuring sorrel can be incredibly tasty, but in too-large doses its simply overwhelming. A great substitute for both salt and vinegar, sorrel has a lemony taste that quickly makes your mouth pucker if you eat too much of it.
One of the best uses of sorrel is as the tortilla part of a burrito (or for all ya’all on the other side of the Mississippi, the wrap part of a wrap). This week, I been making scrambled egg burritos, pinto bean burritos, and farmers-market-beef-mushroom-garlic-red-chile burritos. They’ve all been wheat free, full of minerals, perfectly flavorful, and wrapped in a delicious dark-green package from just outside the kitchen door.