Another one from Vegetables from Amaranth to Zucchini.
I’m always looking for stuff to do with sorrel because I keep getting it in my CSA and it’s a weird vegetable: it’s too sour to eat by itself, raw or cooked, and it turns mushy and slimy when cooked. In this recipe the sorrel is wilted by pouring boiling water over it, then pureed with avocado, garlic, and green onions to make a dip. I used both bunches of sorrel, but if anything I had too little sorrel and too much avocado.
I also made a version with avocado and cooked spinach, which is as good as spinach dip with sour cream and cheese.