Poke Sallet With Potlikker |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
The people of Appalachia have gathered the plants that grow in abundance in the southern US for centuries. Poke is a plant that grows copiously in the woods of the south. They attributed restorative properties to the broth made with these greens (the 'potlikker'). Read more . From Peggy's Old as Dirt Recipe Book Many varieties of these weeds that were gathered by her grandmother 75 years ago are now affectionately known as mesclun by yuppies everywhere, who shell out quite a bit for organic dandelion greens, etc. Ingredients:
several cups poke |
ham hock |
Directions:
1. Parboil several cups of poke, and drain off liquid. Cook parboiled poke with a ham hock in a large pot of water for a couple of hours, like turnip greens . Dandelions are done the same way. Thistle, wild lettuce, whiteweed, narrow and broad leafed dock, pussley (sic), wild violet leaves, wild mustard are all cooked like turnip or mustard greens. 3
2. Parboiling and draining the water from the poke (pokeweed) is essential, as it drives out naturally occurring alkaloids and acids which, if left in, can give you a major case of the bad guts
3. Poke is a viney, aggressive plant characterized by a magenta stem and purple berries when the plant matures. Very young poke is suggested for eating. Please know what you're looking for, so you don't serve a big bowl of stewed poison oak...
|
|