Curly Dock



Following up on Thursday, April 22's Side Dish (last item) feature on Recipes From a Wild Plant Gourmet, here's Chris Frederick's Curly Dock recipe and a few photos of the wild edible:


4 cups young Curly Dock leaves, well rinsed and coarsely chopped
4-6 Nodding Wild Onions, peeled, rinsed, and finely chopped
(or ¼ cup chopped red onions)
3 Tblsp. oil
1 Tblsp. lemon juice or vinegar (optional)
¼ tsp. salt and ¼ tsp. pepper

Optional ingredients:
young fireweed leaves, rinsed and finely chopped
young bistort leaves, rinsed and finely chopped
cattail inner leaf bases, tough outer layers peeled away, rinsed and finely chopped

Heat the oil in a large sauce-pan over low heat. When the oil is hot enough, add the onions, salt, and pepper to the sauce-pan. Saute the onions for one or two minutes. Increase the heat to medium-high and add the Curly Dock leaves to the sauce-pan. Stir the Curly Dock leaves with a spoon until all the leaves are coated with oil. Sprinkle two tablespoons of water over the top of the Curly Dock leaves and cover the sauce-pan with a lid. Allow the leaves to cook for one or two minutes. Remove the lid, stir the Curly Dock leaves briefly, then place the lid back on the sauce-pan. Let the Curly Dock leaves cook for an additional one or two minutes, then remove the sauce-pan from the heat. Sprinkle lemon juice or vinegar over the top of the Curly Dock leaves (optional).

  • Chris Frederick
  • Chris Frederick

  • Chris Frederick

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