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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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recipe reviews #178526
D. Tyler (Arkansas) replies:
My mother in law made the salad with scrambled eggs and onions. Wonderful!
#155074
Linn Finger says:
Raised on a farm in Western North Carolina. My mother fixed poke salat every Spring . She claimed it would "change your blood from winter blood to summer blood". Said she heard that from a doctor. I am 76 and got to fix it every Spring. I only boil once.
#155142
W vest says:
Whoever wrote this recipe has no idea what they are talking about. For over 100 years, my family has been eating poke greens, serving it to friends, neighbors, or anyone else that may be around when some was cooked. It is or was never boiled but once and never rinsed after boiling. I eat it from the time it comes up until frost kills it in the fall.
The older leaves just take longer to cook. They all tast the same.
The older leaves just take longer to cook. They all tast the same.
#155144
Linda Brantley (Texas) says:
I have always heard that poke can be poisonous. According to my grandmother, when my great grandmother was learning about how to prepare poke; she did not cook it correctly, so she threw it out for the hogs to eat. Unfortunately, the hogs died. Therefore, I am a believer that poke is poisonous, if not prepared correctly. I was told that it had to be boiled several times. Also, it had to be picked a certain time of year.
#155268
Beau Barker Herbalist (Virginia) says:
Hi all. Just wanted to make a minor correction. Poke is wonderful and it's everywhere know that springs in full swing!!! The common misconception about poke is that its a poison. This is false. It is very medicinal and is an alternative among other things.
#155325
Rachel (Florida) says:
I've eaten polk my entire life and my mother only ever boiled it once then pan-fried it. If you don't boil it enough it will make the roof of your mouth itchy.
#155339
Mary Louise (United States) says:
I also only boil once, we have fried the stalks, peeled and breaded like okra, the juice off the polk is good for constipation, a couple of tablespoons will clean you out. So it all parts of the polk are good. From Alabama.
#155361
Karen (Iowa) says:
I have a LOT of poke growing on my land and am very curious about cooking some up. But I'm a Yankee and I'm scared. Is it really not poisonous? You all aren't just pulling our Yankee legs?
#155395
Vest says:
The person that said hogs died from eating poke greens is sadly mistaken. I was raised on a small ranch & farm. I have seen hogs eat dead rotten animals that a buzzard may turn his nose up at. Never remember feeding poke to hogs, but have seen Horses and Cows eat it in the pasture.(uncooked) In fact you will never find it if they can get to it. The hogs died from something other than the poke greens.
#155542
Beverly (California) says:
I am 62 years old and this the first time I ate poke stock. My sister in law and husband had always ate them. They cut the stock and floured them and fried them and they taste just like mushrooms. I loved them!
#155713
Sandra (United States) says:
I harvest small pokeweed leaves (no bigger than my hand length) from spring until first frost kills the plant. I cut back as I pick so I always have new off shoots growing. I always would boil 3 times...then two (no one got sick) and now once...and we are all alive and kicking. :)
#155960
Chris Scott (Texas) says:
I remember growing up eating Poke Salad. Nothing nearly quite as fancy as the recipe listed, it was just served as greens. I think it was just part of growing up relatively poor, as they were really inexpensive compared to other vegetables.
#156404
Jason Adair (Florida) says:
Sounds awesome!
#157632
Pam Jackson (Arizona) says:
I remember, as a child, stopping on the roadside if we saw polk salad (that's what we called it 'cause we said what we heard' as kids). Anyway, we always picked it from what was growing wild at the side of the road, but only from the small plants and they didn't have any berries. We just boiled em and seasoned em like spinach and ate em and we never got sick.
#160570
Lynn Nix says:
I love this recipe. My mother always cooked poke salad in the spring. She said it kills parasites and fungus inside us. I am 71 and I still cook it using the above recipe.
#180750
Pamela (Texas) replies:
Could you please post your recipe for Poke Salad. Thank you!
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Also, best way here in Ar. After cooking poke for 2nd time, drain well. Press out as much of liquid as possible, scramble several eggs and cook with poke like scrambled eggs. YUM...