If you see sorrel at your farmers market, buy ~3 cups and make this sauce:
3 c sorrel leaves, washed
1/2 c Greek yogurt
1 garlic clove, crushed
2 T EVOO
1/2 tsp dijon mustard
Blend all ingredients in a food processor until you have a fine, uniform green sauce.
Jack thought this was “soooo good, Mom. Can I have a huge spoonful and some more tomorrow?”
I’m going to make the Chard cakes that accompany this sauce in the formal recipe, but Yotam concurs that you could put this on pretty much anything. I think steamed potatoes would be fab, especially the yellow and purple ones. Pretty!