Alice Tanksley Brown's Poke Salad - Mother Linda's

Name: Alice Tanksley Brown's Poke Salad - Mother Linda's
Ingredients: Leaves from 6 medium-sized young pokeweeds; 1 pokeweed stem, skinned and then cut into ¼-inch slices; 5-6 comfrey leaves (optional); 10 leaves of crap greens, any second-year greens from turnips, mustard, kale, rape, collards, or tender greens (optional); 2 Tbsp. bacon fat or lard; 3-4 medium onions; 1 Tbsp. maple sugar; 1 tsp. salt; ½ tsp. fresh ground pepper; Pinch of thyme; 2 eggs

motherlindas.com

Discover Alice Tanksley Brown's recipe for poke salad, a Southern delicacy made from locally foraged pokeweed, ensuring safe and delicious eating. Perfect for those with access to wild greens.

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Ingredients

Leaves from 6 medium-sized young pokeweeds
1 pokeweed stem, skinned and then cut into ¼-inch slices
5-6 comfrey leaves (optional)
10 leaves of crap greens, any second-year greens from turnips, mustard, kale, rape, collards, or tender greens (optional)
2 Tbsp. bacon fat or lard
3-4 medium onions
1 Tbsp. maple sugar
1 tsp. salt
½ tsp. fresh ground pepper
Pinch of thyme
2 eggs