A very simple puree, good with eggs or fish or potatoes, among other things. (Though you need quite a bit more sorrel than 1 bunch to make enough for more than one person.)
2 cups sorrel
1 Tbsp butter
Pull the stems out of the sorrel and coarsely chop the leaves.
Melt butter in a skillet over medium heat. Add the sorrel with a tablespoon of water and cook for 6-8 minutes, pushing the leaves around as they break up and sort of dissolve into a thick sauce. Add more water if needed. Season with a little salt.
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