Creamed Dock
Creamed Dock is a traditional, savory side dish made from the leaves of the dock plant (Rumex), a wild green often foraged in the spring. The tender leaves are cooked down and then simmered in a simple white sauce or cream, creating a rich, earthy, and slightly tangy dish. It is a classic example of rural or peasant cuisine, found in various forms across parts of Europe and North America.
🍽️ Nutrition at a glance
This dish is generally low in calories and carbohydrates but provides a good source of plant-based protein and dietary fiber from the dock leaves. It is particularly rich in vitamins A and C, as well as minerals like iron and calcium, with the cream adding some fat and calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 7 g |
| Carbs | 12 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 300 mg |
| Vitamin A | 250 µg RAE |
| Vitamin C | 25 mg |
| Calcium | 180 mg |
| Iron | 2.5 mg |
| Potassium | 450 mg |
| Magnesium | 45 mg |
| Vitamin K | 90 µg |
| Folate | 50 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Creamed Dock highlights the use of wild, foraged greens, which were a vital source of nutrition before modern agriculture. The natural tanginess of the dock leaves, due to oxalic acid, is a unique flavor note that pairs surprisingly well with the richness of the cream.
