Common sorrel, rumex, dock leaf: whichever way you want to call it, it’s plentiful and free. And, not unlike kale, dock packs a nutrition punch with high levels of vitamins A and C.
UPDATE: a number of websites have used some pretty crude paraphrasing web tools to change the wording of my Huffington Post article on foraging, and reposted it on their blogs with hilarious results. So, dock leaf chips have become “wharf root chips”. Well, good look to those reading those paraphrased articles, they don’t make much sense ha ha!
Dock Leaf aka Rumex Nutrition Facts
Sure, kale is a super food rich in vitamins and minerals. 100 gr provide you with 199% of your daily requirement of Vitamin A and 200% of your requirement of Vitamin C (plus 15% calcium and 8% iron). Still, rumex or dock is not to be sniffed at, as 100 gr will provide you with 80% of your daily requirement for Vitamin A, 80% of Vitamin C, 13% of iron and 25% of magnesium.
Prepared kale from the supermarket can be quite pricey, so why not swap it with dock for your next batch of kale chips?
100 gr fresh dock leaf
1 tablespoon olive oil
¼ teaspoon salt
a few drops of lemon juice
Pre-heat the oven at 180 degrees Celsius. Tear up the dock leaves into chunks discarding the central stem. Put in a bowl, add the salt and oil and mix thoroughly. Spread the seasoned dock onto a baking tray and cook in the oven for 15 minutes, turning the leaves once half way through the cooking.
Take them out of the oven and add a few drops of lemon juice. Some dock will be naturally acidic so adjust the amount of lemon juice to taste.