Dock is a spring plant to me..  I like its young tender leaves in the spring but once it starts to flower and or in seed mode, it becomes quite a bit stronger in flavour..  I love using the seeds to start baby dock greens so it’s a win-win in the fact that is self-seeds and or is easy to collect and use as a micro green.

Spring Dock greens are tender and they come with built-in lemon tang..  It works perfectly with a white meat, be that chicken, turkey or pork..  it is something you might lemon pepper on.. you would like it with a bit of dock greens to give that fresh green lemon combo coming in.

While you can certainly use raw dock leaves chopped up in a salad or even a bit chopped up fresh in a salsa.. if you want to wow someone who has never had this place.. consider making a dock cream sauce..

Don’t just think of this sauce for meat, consider making this for your sunday brunch and using it with Egg’s Benedict with a small sliver of salmon in there..

O ya.. so good! Just remove the garlic if you are making it for the breakfast dish

Cream Dock Sauce

• 2 cups chopped dock leaves (see above, fresh young leaves, picked, washed and coarsely chopped)
• 1 cup whole sheep’s milk or 1 cup light cream
• 1/4 cup of Parm cheese-grated
• I clove garlic diced
• Salt and pepper to taste
• 1 tbsp butter

In your pan, add your butter and garlic at med heat till its cooked, then add your prepared 2 cups of chopped dock leaves, cook till wilted. Bring your heat down just a touch and add in your rich whole sheep’s milk or light cream or if you want to go full-out, heavy cream.  Bring it up to a very soft simmer, stirring often.. Add you cheese and allow it to naturally slightly thicken. Add salt and pepper to taste

This was served over the pouched chicken breast and on the mashed potato’s. It works for either or both very well indeed.

Lots of people try to eat dock fresh in salads and then believe they don’t like it much, if you think of it as a “lemon” Green in your cooking, it will open up idea’s on how to use this plant.