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Suggest a better descriptionWash Sorrel under cold running water and drain several times. It is very sandy so wash it well. Chop finely (or use food processor). Squeeze all the liquid from the spinach and chop some more, until very finely chopped. Slice the scallions thinly ( green and white parts). Add all to the pot Put in water to cover all and put on medium flame. Simmer for 30 minutes. Refrigerate. Add salt & pepper to taste when cooled. Can be served with a dollop of sour cream, and garnished with cucumber and scallions. Recipe by: My Grandmother Fannie Hopin Posted to JEWISH-FOOD digest V97 #229 by Goldtag1@aol.com on Aug 11, 1997
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Serving Size: 1 Serving (485g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 19 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.6mg | 0 % | |
Potassium 165.6mg | 4 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 2.8g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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