American Pokeweed " A MESS OF POKE" [Southern Recipe Cookbook ](From Myself and Other Locals! Now's the time to go out and round some up!

photo by/ @modernnomad

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Poke Sallet Recipe-

This is a common recipe that's very similar to the southern style lettuce and onions recipes which I love!

• Remove pokeweed leaves from plant.
• Rinse pokeweed leaves in cool water.
• Bring leaves to rolling boil in large pot for 20 minutes.
• Pour leaves into sieve and rinse in cool water.
• Repeat steps 3 and 4 two more times.
• Panfry pokeweed leaves for a couple of minutes in bacon grease.

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SPICY POKE BREAD

• 3 cups sugar 1 teaspoon allspice
• 1 cup cooking oil 1 cup chopped walnuts
• 3 eggs (beaten) 2 cups cooked pureed pole stalks
• 3 ½ cups plain flour 1 teaspoon baking powder
• 2 teaspoons baking soda 2 teaspoons salt
• ½ teaspoon cloves 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• Preheat oven to 350°. Combine sugar, oil, and eggs. Mix well. Add poke stalks.
• Sift together all dry ingredients and add gradually to poke mixture. Beat thoroughly,
  blend in nuts. Pour into 2 large (spray with cooking spray before filling)
  loaf pans. Bake 1 hour in preheated oven. May glaze with powder sugar, water
  and vanilla glaze.
  Nancy Mills

POKE QUICHE

• 4 eggs 1 small onion

• 2 cups milk 4 strips of bacon

• 1 cup baking mix (bisquick) ½ cup cooked poke ; water squeezed out

• 2 cups shredded cheddar cheese

• Cook bacon, onion (till onions clear and bacon done). Break bacon into small
  pieces. Blend 1st four ingredients into mixing bowl. Stir in bacon onion and
  poke. Pour into 9” deep pie pan, sprayed with cooking spray (glass is best). Let
  stand 10 minutes. Place in preheated oven. Bake 40-50 minutes or till center sets.
  Let stand for 5 minutes.
  Lorene Griffith

Poke Sallet Squares

• ½ cup cooked poke Sallet
• 1 cup cooked rice
• ¼ cup sliced green onions
• 1 cup (4oz) shredded Swiss cheese
• 1 (10 ¾ oz) can cream of mushroom soup, undiluted
• 3 eggs, lightly beaten
• 1/8 teaspoon salt
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano
• ¼ cup breadcrumbs
• 2 tablespoons grated parmesan cheese
• 1 tablespoon margarine melted
• Drain poke well, pressing between layer of paper towels, chop. Combine poke
  and next 3 ingredients in a large bowl; set aside. Combine mushroom soup and
  next 5 ingredients; add to poke mixture, stirring well. Spoon into a lightly
  greased baking dish. Combine breadcrumbs, Parmesan cheese, and melted butter,
  sprinkle over poke mixture. Bake at 325° for 30 minutes or until thoroughly heated.
  Let stand 10 minutes before cutting into squares; serve immediately.

Poke Sallet Cornbread

• ½ cup cooked poke Sallet
• 1 (6oz) package Mexican cornbread mix
• ½ teaspoon salt
• ½ cup margarine, melted
• ¾ cup cottage cheese
• 1 cup chopped onion
• 4 eggs lightly beaten
• Drain poke well, pressing between layers paper towels, chop. Place poke in a
  bowl; add cornbread mix and remaining ingredients, stirring until blended. Pour
  into a lightly greased 8 inch square baking dish. Bake at 400° for 30 minutes or
  until lightly browned. Serve immediately.

Crustless Cheese Poke Pie

• 2 cups small cottage cheese
• 2 cups shredded Monterey Jack Cheese
• 2 cups shredded cheddar cheese
• 4 eggs, lightly beaten
• 2 tablespoons butter melted
• 4 oz can chopped green chilies
• 2 tablespoons chopped ripe olives
• ½ cup flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• chopped tomatoes
  additional olives
• Combine first 7 ingredients. Combine flour, baking powder and salt. Add to
  cheese. Mix well. Transfer to greased 9” pan. (pie plate) Bake at 400° for 15
  minutes. Bake 30 minutes. Garnish with chopped tomatoes and olives. Yield: 6-8
  servings.

Poke Mania

• 2 ½ cups milk

• ½ teaspoon garlic powder

• ½ cup chopped onion

• 3 tablespoons all-purpose flour

• 1 cup mozzarella cheese

• 3 cups cooked poke, squeezed dry

• ½ teaspoon dry mustard

• 1 tablespoon butter

• 3 tablespoons melted butter

• 2 cups cheddar cheese, cubed or shredded

• 1 cup shredded cheese (cheddar or Monterey Jack)

• Preheat oven to 350°. Over low heat combine milk mustard and garlic. Bring to
  boil then simmer 2 minutes. In skillet heat 1 tablespoon butter over medium heat
  sauté onion till brown, stir into milk. In skillet cook 3 tablespoons butter with
  flour. Cook over medium-low heat till thick, stir into milk. To milk mixture add
  cheddar and mozzarella cheese (Keep out 1 cup for topping). Stir to mix and till
  thick sauce. Stir in poke. Pour into sprayed casserole pan. Top with shredded
  cheese. Bake in 350° oven for 10 minutes or till heated through.

POKE FRITTATA

• 2 cups cooked poke – drained
• 1 cup baking mix
• ½ cup chopped onion
• 1 garlic clove, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ cup grated parmesan or cheddar cheese
• ½ cup vegetable oil
• ½ teaspoon Italian seasoning
• 4 eggs, beaten
• Combine poke, baking mix, cheese, garlic, salt, pepper, Italian seasoning, vegetable
  oil and eggs in bowl and mix well. Pour into buttered 9” X 13” baking dish.
  Bake at 350˚ for 25 minutes or until brown. Cut in 1” squares.

Jenny Jones

POKE SALLET CAKE

• 1 cup poke Sallet (blanched & finely chopped)
• 2 cups white sugar
• 1 teaspoon vanilla flavoring
• 2 cups plain flour
• 2 large eggs
• ½ cup buttermilk
• ½ cup margarine
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Cream margarine, sugar, eggs, vanilla and buttermilk. Add dry ingredients. Then
  fold in Poke Sallet (well drained). Bake at 350˚ for 35 minutes or tooth pick tested.

POKE SALLET CRACKLIN BREAD

• 2 cups self-rising corn meal
• 1 large egg
• 1 cup or a little more buttermilk
• ¼ teaspoon baking soda
• 1 tablespoon margarine
• 4 slices bacon crisp and crumbled
• ½ cup Poke Sallet blanched and cut fine
• Combine all ingredients, except poke Sallet and bacon. Stir batter 5 minutes with
  wire whisk. Then put in Poke Sallet and bacon. Heat oven to 450˚. Bake in very
  Hot Iron skillet, greased and floured.
  Lois Manning

DEEP DISH POKE PIE

• 4 wheat tortilla shells
• 1 can pinto beans, mashed
• ½ cup chopped onion
• 16 oz. cooked poke, drained and chopped
• 8 oz. salsa
• 11 oz. Pepper & Onion relish or 16 oz. salsa
• 16 oz. shredded cheddar cheese
• Overlap two tortilla shells in deep casserole dish. Spread ½ of mashed pinto
  beans on shells. Layer ½ salsa, ½ poke, ½ onion and ½ cheese. Repeat second
  time. Bake at 350˚ for about 30 minutes or until bubbly.
  Jeanette McDaniels

POKE DIP

• 10 oz. Poke (cooked and drained) 1 pkg. Knorr soup mix
• 1 ½ cup sour cream 1 cup mayonnaise
• 1 pkg. shredded monetary jack cheese 5 green onions

*Salt, pepper, onion powder to taste 1 loaf Hawaiian round bread
Combine sour cream, mayonnaise, soup mix, poke and green onions (chopped) in
mixing bowl. Add enough shredded monetary jack cheese for thickness. Add salt,
pepper and onion powder to taste. Hollow out the bread and fill with dip. Use the
extra bread to place around the bowl for dipping.
Jennifer McDaniels

Poke Sallet Bake

• ¼ cup vegetable oil 1 medium onion, chopped
• 2 cups chopped poke 1 cup grated cheddar cheese
• 3 eggs well beaten salt & pepper to taste
• 1 cup biscuit mix
• Combine oil, poke, eggs, cheese, salt & pepper. Stir in biscuit mix. Pour into
  greased 1 quart casserole dish. Bake at 350° for 40 minutes.
  Pam Holcomb

Poke Sallet Brownies

• 1 cup flour, all purpose ½ cup chopped onions
• 1 teaspoon salt 14 ½ oz. can poke Sallet
• 1 teaspoon baking powder 1 stick butter, melted
• 1 cup milk 1 lb. shredded cheddar cheese
• 2 eggs
• Preheat oven to 350°. Mix flour, salt and baking powder in bowl. Beat eggs then
  combine with milk, chopped onions, well-drained poke Sallet. Add to bowl with
  flour, salt and baking powder. Stir in melted butter and shredded cheddar cheese.
  Mix well.
• Pour into 9” X 13” pan and bake at 350° for 45 minutes. Cut into larger squares if
  using as main dish.
  Marilyn Kirking

Poke & Gourmet Chicken Salad

*Boneless skinless chicken breast Mayonnaise

• Sweet pickle relish Apples
• Celery Seedless grapes
• Phyllo cups Poke
• Cook 4-5 chicken breast. Shred. Add mayonnaise to desired consistency. Add a
  small amount of sweet pickle relish, chopped celery, diced apples and grapes.
  Add cooked shredded poke. Spoon tiny amounts into phyllo cups. Walnuts are
  extremely good as well, but due to food allergies you may not want to use them.
  Joy Harris

Deviled Eggs With Poke

• 1 dozen eggs (boiled) 2 tablespoons mayonnaise
• 1 teaspoon mustard 3 tablespoons pickle relish
• 4 leaves of (cooked & chopped fine) poke salt & pepper to taste
• Pinch of garlic powder
• Mix & fill whites.
  Jean Ransdell

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Finding and Identifying Poke & Pokeweed Terminology -

• Pokeweed is not an exclusively rural species, in "the woods and the fields." These dark red stalks with their smooth, flat, succulent green leaves thrive in urban and suburban backyards, along roadside hillsides. At the height of their growth in late summer, pokeweed stalks bow over from about eight feet, weighted down by loads of berries that ripen from green to deep purple.

• The term "sallet" is of French origin and refers to a mess of greens cooked until tender. For example, cooked spinach could be referred to as a sallet, but raw spinach would be called a salad. This distinction is important for reasons that will be elaborated upon later. Pokeweed should never be eaten raw.

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Poke Sallet " How to Cook"

Other Poke info

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