Does anyone know how to cook Poke Salad?!


Question: HOW TO PREPARE PIKEWEED (OR POKESALAD)

8 cups young pokeweed leaves and stems of plants up to 8 inches tall, collected only in springtime, and without any pieces of the toxic taproot, coarsely-chopped
1 large pot of rapidly boiling water
1 medium pot of rapidly boiling water, 2 tbs. olive oil, 4 cloves garlic, chopped, 1/4 cup wine vinegar, 2 tsp. tamari soy sauce

1. Boil the pokeweed in the medium pot of rapidly boiling water 1 minute over high heat.

2. Drain in a colander.

3. Return the pokeweed to pot with more boiling water from the large pot and boil another minute.

4. Drain and change the water again, and boil another 15 minutes

5. Drain again, pressing the pokeweed against the colander with a slotted spoon to press out as much water as possible.

6. Meanwhile, if desired, gently sauté the garlic in olive oil 2-3 minutes or until lightly browned, and stir the oil, garlic, tamari, and vinegar into the cooked, drained pokeweed greens.

Note: Omit this step if you’re planning to use the pokeweed in another recipe with different seasonings.

Serve hot.

Makes 2-2/3 cups


nfd?


Answers: HOW TO PREPARE PIKEWEED (OR POKESALAD)

8 cups young pokeweed leaves and stems of plants up to 8 inches tall, collected only in springtime, and without any pieces of the toxic taproot, coarsely-chopped
1 large pot of rapidly boiling water
1 medium pot of rapidly boiling water, 2 tbs. olive oil, 4 cloves garlic, chopped, 1/4 cup wine vinegar, 2 tsp. tamari soy sauce

1. Boil the pokeweed in the medium pot of rapidly boiling water 1 minute over high heat.

2. Drain in a colander.

3. Return the pokeweed to pot with more boiling water from the large pot and boil another minute.

4. Drain and change the water again, and boil another 15 minutes

5. Drain again, pressing the pokeweed against the colander with a slotted spoon to press out as much water as possible.

6. Meanwhile, if desired, gently sauté the garlic in olive oil 2-3 minutes or until lightly browned, and stir the oil, garlic, tamari, and vinegar into the cooked, drained pokeweed greens.

Note: Omit this step if you’re planning to use the pokeweed in another recipe with different seasonings.

Serve hot.

Makes 2-2/3 cups


nfd?

RANCH HOUSE POKE SALAD

Poke greens
Salt
Shortening
Eggs

Se lect young, tender green leaves. Wash well in cold water. Par-boil to tenderness, then drain. Season as desired with salt and shortening (fried salt pork or bacon drippings). Add 2 beaten eggs. Cook salad until eggs are done. Serve hot.





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