Recipes

Dock Saag

Pick great wads of dock — curly is best.  Bring vat o’water to boil, add dock leaves.  Wait one minute.  Remove from water else they’ll overcook.   Dont ditch the water cause we use some of it.

Dry roast over medium heat 2-3 minutes: 4 whole cloves, 4 green cardonmon pods, 1 2inch stick cinamon (but not whole cause it doesnt roast properly – I bam them to smithers with a hammer) 2 dried chilepeppers, 2 teaspoons corriander seed, 2 teaspoons cumin seed, 1 tablespoon sesame seeds.  (Allow to cool a bit before grinding in coffeegrinder on account of otherwise sesameseeds kinda tahinify. ) 

Pour about 1/2 cup dockwater into blender, then add globs of dock leaves — dont fill blender more than 3/4 full.  Pureé.  Continue till all dockleaves are pureéd.

Add ground spices,1/4 teaspoon chile powder,1/4 teaspoon tumeric, and 1 teaspoon salt to dock, and stir well.  At this point you can either reheat and cook in the spices a bit, or add the juice of one lemon and serve with rice or whatever.  This is good hot or cold.  Given dock’s relatively short season, I tried freezing some & found it fine after defrost.