Sorrel with Hard-Boiled Eggs

Ingredients

• sorrel leaves
• water
• salt
• manteca (lard)
• flour
• caldo (broth from cocido)
• hard-boiled eggs

Instructions

1. Clean the sorrel leaves well. Cook them in salted water until tender. Drain thoroughly.
2. In a pan, reheat the drained sorrel with manteca, flour, and broth from the cocido (Spanish stew), cooking until the mixture is well combined and cooked through.
3. Transfer to a serving dish. Top with hard-boiled eggs that have been shelled, halved or cut into pieces, and serve.