Yellow Dock Recipes


Wild Sorrel-Potato Soup

2 tablespoons butter
3½ cups water
4 cups Yellow Dock leaves, roughly chopped
1 cup wild leeks (or onions), minced
1 teaspoon salt
2 medium potatoes, quartered and thinly sliced
Dash of black pepper
1 cup sour cream
1 tablespoon minced chives, for garnish

1. Melt the butter in a soup pot with ½ cup of the water.
2. Add the Wild Leeks, Yellow Dock, and salt, and simmer, covered, for 5 minutes over medium-low heat.
3. Add the potatoes and sauté another 10 minutes, stirring occasionally.
4. Pour in the rest of the water and gradually bring it to a boil. Lower the heat and simmer until the potatoes are tender, about 30 minutes.
5. Taste the soup and add more salt if necessary.
6. Stir in sour cream just before serving.
7. Serve the soup with a grinding of black pepper and minced chives.

Yellow Dock Frittata

This breakfast dish can be made with any wild greens, but Yellow Dock gives it a nice lemony taste.

1 cup Yellow Dock leaves, cooked and well-drained
6 eggs
2 Tbsp cream
½ tsp salt, dash of pepper
1 medium potato
¼ cup minced onion
2 Tbsp butter
1 cup grated cheese

1. Peel and finely chop potato
2. Sautee onion in butter until tender in a 10-inch broiler-proof skillet (cast iron is perfect).
3. Add potato and sauté for about 5 minutes.
4. Whisk eggs, cream, salt, and pepper together in a bowl.
5. Add Yellow Dock leaves.
6. Preheat broiler on your oven.
7. Add egg mixture to potatoes and onions.
8. Cook on low heat for about 10 minutes until bottom of frittata is set but top is still runny.
9. Put skillet in broiler and cook about 5 minutes until top is set. Be careful not to let it get too brown!
10. Top with grated cheese and return to broiler just long enough to melt the cheese.