Poke Salad

Submitted by United Church of God on Mon, 2011-05-02 17:42
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Description

Poke salad is a rare treat! Pokes are harvested in June!

Summary

Yield
Servings
Source

Janice Miracle, London KY

Prep time45 minutes

Ingredients

2Quartyoung tender poke shoots (or 4 cans poke salad greens)
1⁄4Cupvegetable oil
1Teaspoonsalt
2 eggs

Instructions

Gather young poke shoots in early Spring. Wash well. Place in a large kettle with enough water to cover greens. Boil 20 minutes over medium heat. Drain and repeat three times. In a cast-iron skillet, pour in oil, well-drained poke and salt. Cook over medium heat until poke is frying. Add eggs and stir until eggs are cooked. Serve with corn bread and green onions. (Our family  always enjoyed our first spring meal of poke salad with fresh  ground corn meal bread with green onions and a glass of cold milk.)

Notes

Poke weed is a wild plant, abundant in undisturbed areas and around fences and fields. The roots are extremely poisonous, but the young shoots are eatable and considered a delicacy. The coming of spring in southern Appalachian Mountains awakens the craving for poke salad. In June, Harlan County, KY, hosts the Poke Salad Festival where you can even taste pokeberry wine. 

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