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Polk salad #8053585 11/17/20 03:01 PM
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bill oxner Offline OP
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It is sprouting and growing all along the road in front of my house. I had it while growing up,but don't remember why is similar to mustard or turnip greens. Ever had them? Would you give them a try?

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Re: Polk salad [Re: bill oxner] #8053600 11/17/20 03:06 PM
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mbavo Offline
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Never had them.
I’d try anything once.

Re: Polk salad [Re: bill oxner] #8053619 11/17/20 03:17 PM
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TexasKC Online Content
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If i remember correctly that stuff is poisonous and you have to know how to cook it.


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Re: Polk salad [Re: bill oxner] #8053633 11/17/20 03:23 PM
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Cast Offline
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Poke salad. Mom made them for us and they were good. I’ve never tried it. You gotta know what you’re doing to cook poke salad.


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Re: Polk salad [Re: bill oxner] #8053637 11/17/20 03:28 PM
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How to make poke sallet (poke “salad”)

chopped pokeweed to make poke salad poke sallet
Start two pots of water on the stove (covered), one the size to fit the poke that you have harvested, one at least 3 times this size
Coarsely chop poke shoots
When water has come to a boil in the small pot, and is close to or is boiling in the big pot, add poke to small pot. Stir, so that all poke is submergedtwo pots of water to boil pokeweed
Cook for approximately 2 minutes, or until water returns to a boil
Place lid over small pot in such a way that it stops greens from escaping as you pour offwater, or use colander to drain water, then put greens back in small pot
Pour already boiling water from big pot over poke in small pot, cook for approximately 2 minutes, or until water returns to a boil
Repeat steps 4 and 5 one to three more times, depending on flavor preference, and tolerance of (and desire for) the lymphatic cleansing and poison ivy relieving effects of pokeweed
Optional: add salt and the traditional combo of bacon grease and molasses
After processing in such a manner, greens should still be bright green and appear vital. Enjoy!


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Re: Polk salad [Re: bill oxner] #8053653 11/17/20 03:37 PM
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We only picked the young tender polk,usually along new fence rows and as Cast said would boil 3-4 times and season with bacon grease and even then it can turn you loose just like a Allsucks burrito. walking

Re: Polk salad [Re: TexasKC] #8053657 11/17/20 03:40 PM
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bill oxner Offline OP
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Originally Posted by TexasKC
If i remember correctly that stuff is poisonous and you have to know how to cook it.


Its my understanding that the toxicity increase with maturity. I didn't recommend it. I only ask.


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Re: Polk salad [Re: bill oxner] #8053673 11/17/20 03:47 PM
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My dad would stop on the side of the road and pick it. I never ate it. I heard it goes good with cornbread though.

Re: Polk salad [Re: bill oxner] #8053713 11/17/20 04:13 PM
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If i remember it tasted like turnip greens, but it could be the way it was cooked with onions and bacon. I do remember being told to strip the stems off the leaves; told the stems were bad for you.


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Re: Polk salad [Re: bill oxner] #8054382 11/18/20 12:42 AM
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Poke sallet ain’t worth the time. To many other greens out there!


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Re: Polk salad [Re: bill oxner] #8054692 11/18/20 10:54 AM
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My dad loved it and would stop the car and pick it off fence rows when he saw it . I dont remember anything about it .


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Re: Polk salad [Re: bill oxner] #8054889 11/18/20 02:50 PM
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I only remember eating it a few times growing up and it wasn't very good. My grandmother had some come up wild in her garden but she let it get really big before harvesting it, it was tough and bitter tasting. I love all other types of greens like mustard, collard, turnip, etc. I don't recall ever eating fresh spinach until I was at college but I love canned spinach.


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Re: Polk salad [Re: bill oxner] #8055039 11/18/20 04:33 PM
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we eat it every spring here in Kentucky. Cook several strips of thick cut hickory smoked bacon in a cast iron skillet, set cooked bacon aside.
gather young tender new sprouts of polk and wash thoroughly. strip leaves off the stalk, the upper tips of the stalk can be used as they are tender as well.
coarsely chop leaves .
place chopped leaves in hot (not smoking) bacon grease and toss until leaves are partially wilted.
add a cap full of apple cider vinegar and about a 1/3 cup of water.
chop bacon and add back to skillet
cover skillet and turn heat on low and let simmer for 15 minutes or so, sample a bite and check tenderness, simmer longer if not tender.

we usually fix this with fresh caught fried fish , navy beans and cole slaw.
WARNING...do not venture very far from a restroom lol
but worth it if done right.

Last edited by bear64; 11/18/20 04:34 PM.
Re: Polk salad [Re: bill oxner] #8055300 11/18/20 07:01 PM
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My dad loved it and would pick it sometimes when we'd find it out hunting. It was ok, but I never understood why you'd eat something that you had to boil a few times or it was poisonous to eat. Makes you wonder how the settlers figure it out...

"well, Ed is dead now too - guess guess this stuff is no good fresh or fried'

"....crap, how about we try boiling it three times and use two different pots and see what happens."


Currently re-enrolled in the school of hard knocks.
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