Poke Salad (Salet) - Reviews (Page 4) - Recipe

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POKE SALAD (SALET)

1 to 2 lbs. Poke Salad
6 to 8 slices bacon
1 lg. onion
2 eggs

Pick and wash poke salad, bring to a rapid boil for 20 minutes. Drain and rinse with cold tepid water. Bring to a rapid boil, starting with cold water, for a second boil for 20 minutes. Again drain and rinse with cold tepid water. Now for the third time, starting over cold tepid water bring to a rapid boil for 20 more minutes. Drain and rinse with cold water. Let drain completely.

Meantime fry bacon and save drippings; set aside. Clean and cut onion in quarters. Take drained poke salad. Cook in fry pan that you fried your bacon. Add 1/4 cup of drippings and shortening from bacon. Add onion, 1/4 cup of water, salt to taste. Let steam fry until onions are sauteed, about 15 to 20 minutes. Serve and garnish with hard boiled egg and bacon.

Frequently Asked Question:

What is pokeweed?

Pokeweed is a strongly smelling herbaceous perennial growing from four to eight feet in height. The root and berries are poisonous, but the first shoots that grow in the spring are considered to be a great delicacy. They are green to reddish purple in color and may be prepared like asparagus.

When preparing poke weed for consumption the first time, allow an experienced person to teach you what parts are safe to use and how to prepare it. If the wrong parts are eaten and pokeweed is not prepared properly, it can be Poisonous to consume! It is important to use only the thick, succulent new growth (3 to 4 inches at the growing tips). The rest of the plant contains so much Vitamin A that it may be poisonous unless it is boiled in water 3 times (the water must be discarded 3 times to leech out the excess Vitamin A).

Submitted by: Dang Yankee

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Poke Salad (Salet)

· May 7 · #140182

Lynette (Arkansas) says:

We love stripping and cutting the stalk into okra size pieces, fry in oil, salt and pepper, when it turns a light brown in spots, sprinkle a layer of cornmeal, turn and add more cornmeal, cook until it is the consistency of fried okra. It is wonderful!!

· May 7 · #140160

Daccari Ashby (United States) says:

I was always told the myth about boiling 3 times as I was growing too. My in-laws never did that and never killed anyone. My brother-in-law and I both like the big leaves and stalks because they have more taste and he even likes some of the berries thrown in.

· May 1 · #181166

Sharon Lackey (West Virginia) replies:

Have you ever rolled the leaves and stems in cornmeal and fried them in bacon grease? A big kettle pinto beans with ham and a cake of cornbread along side some freshly pulled green onions and poke is a meal from heaven!

· Jun 6 · #126653

Calvin (Arkansas) says:

All that boil, rinse... boil, rinse... boil, rinse... is an old southern myth. I cook poke in just one "water". I cook it "down" (for you yankees, that's cookin' until most of the water has evaporated). The water that's left is called "pot liquor"... really good to crumble cornbread into. I'm 70 years old and have eaten a ton of poke salet (yes, "salet"....NOT salad). I doubt poke would be good in a salad.

· Apr 19 · #181026

David Sizemore (Kentucky) replies:

bulls#%@

· Apr 23 · #184552

David Sizemore (Kentucky) replies:

This is the right way "All that boil, rinse... boil, rinse... boil, rinse... is an old southern myth. I cook poke in just one "water". I cook it "down" (for you Yankees, that's cookin' until most of the water has evaporated). The water that's left is called "pot liquor"... really good to crumble cornbread into. I'm 70 years old and have eaten a ton of poke salet (yes, "salet"... NOT salad). I doubt poke would be good in a salad."

· May 1 · #181165

Sharon Lackey (West Virginia) replies:

I cook my poke just like you, I am 64 years old and never have seen my mother, aunts, or grandmother cook poke in three or four waters. One only. When I can poke I cook it in one water and put the water in the jars with it. I add a little salt to it and when I open the jars to eat I fry it down in bacon grease. That is how this West Virginia woman cooks poke.

· May 6 · #181217

Terry Rogers (Arkansas) replies:

I am a Arkansas boy too. That is the way to do it.

· Nov 23 · #182942

Marty (North Carolina) replies:

I grew up in Virginia and ate all kinds of foraged greens. I NEVER saw my mother go through all that rigamarole to cook poke. Just use the same method as any other greens. Delicious!

· Mar 20 · #187521

Mary Herron replies:

That is the same way I cook poke salet. Seems to me all that boiling, rinsing and changing water, you cook and pour the benefits of eating the poke down the drain. I wash it good put in pot and boil until done, then let it drain while my grease heats up. Put in pan of hot grease let it cook until it is hot, stirring often. Beat about 6 eggs and pour over hot poke salet and cook stirring until scrambled eggs are done. Poke salet, Pintos, no sugar cornbread and a cold glass of whole milk or buttermilk.

· May 19 · #125956

Clorressa Smith (Alabama) says:

This is the way my grand mother and my aunt Lucy taught me but I just wanted to add you can eat the stems just cook them the same way you cook the poke salad and then prepare them like you prepare okra if you were going to fry it and fry it is really good.

· Aug 22 · #1316

Brian says:

This is the gist of the way my maid in Alabama taught me to cook poke salad when I was a little boy. One thing though - if you pick your own poke salad, get the young tender plants only about two feet tall. Do not eat the stems and pick out the vein that runs down the middle of the leaf.

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