Risotto? I used Japanese knotweed, but sorrel is a perfect susbtitute if you're going for that tart taste. Just strip the leaves off any tough midribs and collect about 3 cupsful, shredded. My recipe for Japanese knotweed risotto is at 66 Square Feet (the Food).
After this, no more knotweed recipes. I promise.
But brace yourselves for pokeweed! Mwahahahahaha...
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