Oh what a delight to see sorrel popping out of the bag today!
It's too bad it loses its fresh bright green color upon cooking, but it always imparts a wonderful lemony freshness
Sautee until soft: one lovely thinly sliced red onion with 3 cloves of chopped garlic with a generous pinch of salt & a grind of pepper (I use a mix of Szechuan & green)
Add 3 potatoes, coarsely chopped (peeled if you like) & 2 chopped carrots
Add plenty of water, a dash of molasses, a splash of soy sauce, 2 bay leaves, and a heel of your favorite cheese, if you wish
When potatoes soften a bit, add the whole bunch of kale, chopped, large stems removed, and 1/4 bunch of sorrel, some fresh basil & parsley leaves
Simmer til everything is tender, adjust seasoning, remove bay leaves and cheese rind, and blend
Serve with a spoonful of creme fraiche or yogurt or not..