Poke Sallet With Potlikker
From mystic_river1 17 years ago
- 15 minutes to make
- Serves 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. See less
Ingredients
- Several cups poke shopping list
- ham hock shopping list
How to make it
- 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
- 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"
- 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...
People Who Like This Dish 2
- jenniferbyrdez Kenner, LA
- gingerlea Tampa, FL
- abermouse Louisville, KY
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 3 people-
I always left the pickin' to my ex mother-in-law. She cooked this up REAL good. Of course, she knew she was adoin'.
gingerlea
in Tampa loved it
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I don't think too many of us eat poke anymore but we do still refer to pot likker. Thx JM.
jenniferbyrdez
in kenner loved it
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