Curly Dock

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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:

CURLY DOCK WILTED SALAD

Ingredients:
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

Directions:
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).

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  • Chris Frederick
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