How to Detoxify Poke Sallet

Poke Sallet (also called Poke "Salad" by us Hillbillies) is an old-time favorite dish in the Appalachian region.  In its plant form, before cooking, it is called Poke Weed.  Poke Weed grows wild in this area and we forage it in the very early Spring.  As always, when foraging, be 110% certain that you know exactly what you are looking for.  You wouldn't want to get ahold of the wrong thing, which brings me to my next point...

CAUTION: POKE WEED IS TOXIC!  Yes, that's right.  It is toxic from root to tip, but I will teach you how to boil out the toxins and use it as you would any other cooked greens.  You're probably thinking, "What's up with Hillbillies and their poisonous foods?".  Right?  Well, isn't even chicken toxic to eat if not cooked?  Also eggs, if not pasteurized, must be fully cooked to eliminate the possibility of Salmonella poisoning.  Many foods are this way.  It just seems odd because it isn't usually vegetation that carries this risk.  Here in Appalachia, we don't mind it any more than cooking our chicken and eggs to a safe temperature.  We are blessed with bountiful foraged foods and don't mind putting in a little work to take advantage of what is freely given.  It's a gift from God and we receive it with Thanksgiving.

Poke weed can grow to be as much a 10 ft. high.  But when foraging, be sure to harvest plants no more than 2 ft. high, as the plant becomes more toxic the larger it grows.  Harvest by cutting the stems and leaves, leaving the root in tact in the ground for next year's harvest.  The roots and berries are the most toxic part of the plant.  Never eat these!  Next are the stems, with the leaves being least toxic.  The toxins are denoted by the apparent purplish color on the stems.  

Clean by breaking the leaves away, peeling downward to remove the purple skin from the stem.  Cut or break away this skin from the leaf, keeping the leaves for cooking.  If you want, you can peel any remaining purple from the smaller parts of the stems and cut these up to use with your leaves as well.  Rinse thoroughly and drain in a colander or salad spinner.

Detoxify by boiling 3 times,10 minutes of boiling each time, changing the water out for clean water and rinsing the greens between each time.  After your 3 boilings are complete and the greens are rinsed and drained a final time, you may use the Poke Sallet as you would any other cooked greens.  

Most people around here like to then fry it up with onions and bacon in bacon grease.  It would be perfectly healthy to fry this up with onions and bacon, using a healthier oil such as avocado oil or coconut oil.  

Another favorite option, my husband's fave and a very healthy option at that, is to cook the greens in with scrambled eggs.  Poke Sallet is DeLiCiOuS with egg!  Just give them a quick fry in a healthy oil as described in the first option and then pour your beaten eggs in on top and stir as the eggs cook.  Similarly, you could also use these greens in omelets, frittatas, quiches, etc.  

Be sure to check out my full tutorial as I show you step-by-step how to detoxify this delicious Appalachian foraged favorite.  

Watch the video here:
https://www.youtube.com/watch?v=G0Xmei_DIQ0