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  • Carmelized Curly Dock – Gathering Dinner

Carmelized Curly Dock – Gathering Dinner

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  • Tags Food

 

DSC04200Caramelized curly dock is a side dish that enlightens your taste buds with a lemony butter flavor that makes the kids beg for more!

Gathering curly dock in the spring will provide ample amounts of fresh dock that is loaded with vitamin C, beta-carotene and zinc. 

Curly dock is often found in ditches but grows everywhere. The specific leaves have an identifiable curl to the edges.

aldridgelawn.com
extention.umas.edu

 

 

 

 

 

 

 

Spring time harvest of dock is best as the young leaves grow fast and are abundant. The optimum leaves for harvest are the youngest curled leaves in the center, the new growth.

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eattheinvaders.org

All young leaves are delicious. Picking a variety of fresh new growth mixed in with some leaves a bit younger is good variety. You’ll find which ones you like best.

backyardnature.net

Curly Dock, also called Yellow Dock, is a member of the buckwheat family and have a resemblance to spinach in the way they cook and taste. You can was curly dock, put the leaves in a pot of water and cook like you would spinach, drain, then spritz with vinegar.

DSC04196Our favorite way is to saute them in a pan with butter.

DSC04194

A mix of the youngest leaves, still unopened and the ones just opened make a good blend.

DSC04200

If you choose older leaves they may have a bitter taste.

 DSC04202

 

Caramelized curly dock tastes much like kale chips with a lemon zing.

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*Nourishing Plot is written by a mom whose son has been delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder, manic depression, hypoglycemia and dyslexia through food. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of outreach. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.

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Becky Plotner

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