Let’s call it Cioppino

Sauteed chopped sorrel, kale, fresh parsely, celery, onion, garlic cloves, a bit of turnip greens because I could, in olive oil. The more bitter greens sweetened right up!

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Added diced tomatoes. Have I mentioned that cast iron skillets rule?

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I’m too lazy to dice fresh tomatoes.

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Added pinons, Kerrygold butter, dried basil, and cooked everything until the onions were soft, the onions turned pink from the sorrel. Put in a couple tablespoons of lemon juice. I added the entire bag of seafood blend from Costco but could have halved that.  Fed three adults and the Tyrant, with enough leftover for two adult lunches. Had I halved the seafood we probably would have eaten all the greens.

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Linnae protested at the tomatoes but ate everything but the mussels. She loves shrimp so we traded. Had I not been cooking for her, too, I would have added red pepper flakes.

This was a splurge meal, but a darned fine one!

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