In case you've grown sorrel (aveluk) in your herb garden and wondered what to make with it, as I have, Armenian cuisine features it in many flavorful dishes. This is Hayk Avagyan's recipe and it tastes just like the salad we had in several excellent restaurants in Armenia.
2 cups dried sorrel leaves on stems
Break up dried sorrel roughly. Soak in boiling hot water to soften, about 10 minutes. Drain vey well. Chop finely.
1 shallot or smallest onion, minced
2 tablespoons finely diced walnuts
1-2 tablespoons butter
Fry onions in oil, then add walnuts, then sorrel and cook until soft and fragrant, about 5 minutes.
salt and pepper to taste
pinch hot pepper, cayenne or red pepper flakes
Season to taste and cool.
2-3 T madzoon or plain yogurt
Stir into cooled mixture and serve cold or cool.
Check out this Smithsonian feature on Armenia's local dishes, including Aveluk http://www.folklife.si.edu/talkstory/2016/a-taste-of-the-wild-side-out-of-yerevan-and-into-armenias-local-dishes/