Spinach And Sorrel Raita
Published in: Santa Rosa Press Democrat
4 ounces fresh spinach leaves -- large stems removed and discarded
5 large sorrel leaves -- large stems removed and discarded
1 serranos (or 2) -- stemmed, seeded and minced
2 clove garlic (or 3) -- crushed and minced
1/4 cup fresh cilantro leaves -- minced
1 cup whole milk yogurt -- preferably Strauss
Zest of 1 lemon or 1 lime
Kosher salt
Fill a medium pot half full with water, bring it to a boil over high
heat and when the water boils, stir in the spinach and chard. After
one minute, pour the greens into a colander or strainer, rinse
quickly in cool water and drain thoroughly, pressing gently to remove
excess water.
Use a very sharp knife to mince the spinach and sorrel. Put the
minced greens into a medium bowl, add the serranos, garlic, cilantro
and the lemon or lime zest and stir in the yogurt. Season with salt,
taste and correct the seasoning. Chill thoroughly before serving.
Makes about 1 1/4 cups
Recipe Notes
Raita is a classic Indian condiment, served alongside almost any
savory dish for a contrast in temperature, texture and flavor. I find
it all but impossible to eat any type of Indian curry without a bit
of raita alongside. Raita is also excellent with grilled and roasted
meats and poultry.
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