Poke Sallet And Eggs

I never cared much for this or any other greens when I was a kid, but the older generation couldn’t wait for the poke sallet to be ready to pick. We had maybe one or two batches before they deemed the plants too old for harvesting. Heaven forbid we ever put one of those purple berries in our mouths!

Ingredients:

1 1/2 lb. Poke Leaves & Stalks
5 Thick Slices Salt Bacon
1/2 t. Salt
6-8 Eggs  

Directions:

Select tender young polk greens, include some tender stalks, not over 6 inches long. Cut stalks like you would celery. Clean well rinsing several times. 

Parboil and discard water. Add fresh water and 1 slice of bacon. Cook until tender. Fry rest of bacon until crisp and set aside. 

Add greens, salt and eggs to drippings; cook over low heat for 20 minutes.

Important Health Information - Please Read 

"The roots, berries, seeds and mature stems and leaves of pokeweed are poisonous," says Extension Food Scientist Jean Weese. There are at least three different types of poison in this plant -- 

phytolaccatoxin, triterpene saponins, an alkaloid, phytolaccin, and histamines." The photo above shows you what it looks like when you DON'T pick it. Only pick young, tender shoots when they first emerge in the spring. 

Source: The Recipe Graveyard