Poke Sallet
Diane, poke weed is poisonous; that said, I have to tell you that for
generations, my family members have enjoyed poke sallet in the
spring/early summer, depending on where one lives.
In the spring pull off the small, tender poke weed leaves. Pull enough
to make a pot of greens. Put greens in pot, cover with boiling water,
boil ten minutes, drain and discard water. Repeat this process for a
total of three times.
The last time the water is poured off, the poke sallet is ready to eat.
Cook up a little bit of streak-o-lean or country ham, if you like, take
some of the grease and warm the poke sallet in that fat. If you don't
want the meat, then /after/ pouring off the boiling water for the third
time, salt and pepper to taste and serve the poke sallet with your
hoecakes or your corn bread. /Please/, put no sugar in your cornbread!
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