Between Seasons: Broadleaf Dock

April 10, 2020

Here in the Boston area, the spring greens have not yet (mostly) popped. We’re still relying on our potatoes, squash and root vegetables from last year, while trying to incorporate the earliest spring greens this year.

May I introduce:

Butternut squash soup with Broadleaf Dock

Broadleaf Dock is a bit earlier, a bit milder, and a bit more tender than Curly and Yellow Dock. In fact, I haven’t seen a sign of those cousins yet, but the Broad Leaf Dock is everywhere. You can recognize it by its reddish stems. I love the way the new leaves emerge rolled up like straws or cigars.

Slight lemon taste, a little bitter. I’m not a fan of boiling greens to death, and many people would be fine with that tiny bit of bitterness. But I was concerned about the taste of the greens overpowering the sweetness of the soup, so after chopping (chiffonade style), I blanched them and then they were a perfect addition. I love it when I can get my greens without having to make a salad!

Butternut Squash Soup with Broadleaf Dock and Garlic Mustard garnish

Here's the base recipe I used, with lots of adaptations:

http://www.partial-ingredients.com/archives/3467

One butternut medium squash , roasted until tender

3-4 cups chicken broth ( vegetable broth OK too)

I can coconut milk

2 TB oil

1 yellow onion, chopped

1TB minced garlic

Curry spice mix: check out the recipe above. Or, I'm guessing, a couple tablespoons of Garam Masala or even just curry powder, would do the trick

Blanched Dock, chopped--1 cup

Juice of one orange or clementine, plus zest to taste (I felt the flavor needed a little "brightening")

Sautee the onion in the oil; add garlic and cook until softened. Stir in the spices. Add broth and squash, simmer about 1/2 hour. Add coconut milk and heat through. Whir in blender or food processor until smooth. Stir in chopped Broadleaf Dock and serve with garnish of chopped nuts or greens.

I haven't compared the health benefits of Dock to store-bought greens, but I'm guessing that as usual, these wild greens far exceed the nutritional value of cultivated produce.

Broadleaf Dock and Potato Salad

Here's what I'm making for dinner tonight. This was one of my go-to recipes, back when I had a yard and raised beds, and grew a substantial amount of kale and collards. Now I will be substituting Broadleaf Dock and Garlic Mustard for the collard greens in this recipe (thanks, Native Offerings Farm):

1 lb potatoes, cut into quarters if large

1 cup blanched Broadleaf Dock, chopped, with water squeezed out

1 TB grainy mustard

1 TB red wine vinegar

3 TB olive oil

2 TB chopped scallion or (red) onion

salt and pepper to taste

Simmer potatoes until they are tender but not falling apart, 15-20 minutes. Mix the mustard, vinegar, oil, scallion, and salt and pepper. Add Dock to potatoes, separating the leaves as best as possible with your fingers so they don't clump together. Add dressing, gently toss, and serve.

Tomorrow, I take on Knotweed!!