Acederas rehogadas with a Twist

Ingredients

• 500g (1.1 lb) sorrel leaves 500g (1.1 lb) sorrel leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons toasted pine nuts (optional) 2 tablespoons toasted pine nuts (optional)

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Wash the sorrel leaves thoroughly and remove any tough stems. Chop the leaves into bite-sized pieces.
2. 2.
   Heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the sorrel leaves to the pan and cook until they wilt down, stirring occasionally.
4. 4.
   Sprinkle lemon zest over the dish and season with salt and pepper to taste. Stir well to combine.
5. 5.
   If desired, sprinkle toasted pine nuts over the dish for added texture and flavor.
6. 6.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Sorrel leaves — Make sure to remove any tough stems before chopping. The leaves should be thoroughly washed to remove any dirt or grit.

Tips & Tricks

• To enhance the flavors, you can add a splash of white wine while sautéing the onions and garlic.
• If you can't find sorrel leaves, you can substitute them with spinach or Swiss chard for a similar taste.
• For a creamier texture, you can add a dollop of Greek yogurt or sour cream before serving.
• Serve the dish with crusty bread to soak up the flavorful juices.
• Leftovers can be refrigerated and enjoyed the next day as a cold salad.

Serving advice

Acederas rehogadas is best served hot as a side dish or as a light main course. It pairs well with grilled fish or roasted chicken. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for an added touch of freshness.

Presentation advice

Serve the Acederas rehogadas in a shallow bowl or on a plate, allowing the vibrant green color of the sorrel leaves to shine through. Sprinkle some toasted pine nuts on top for an attractive and appetizing presentation.