Methods/steps

Start with some crème fraîche in your pan. Add some saffron. Cut a leek in small cubes and add that to the starter (optional). On the side, in another pan, sauté some onion and garlic in olive oil (extra virgin, first cold press). Add that to the main pan. Add sea salt and black pepper. You can also add white wine at this point (optional). Add some herbes de Provence. Add the sorrel at the end if you do not want it to “cook” too much. Or you can also reverse the order and start with the sorrel if you like to have it like cooked spinach. 

Serve this as the bed for broiled or grilled fish or chicken. The first time our youngest son, Henry, tried this over fish, he exclaimed, “I’m having this for my birthday dinner!” It’s also wonderful with roasted potatoes or scrambled eggs.