After recently listening to Tony Joe White’s 1969 swamp-rock classic, Polk Salad Annie, I decided to do a little research on this age-old, southern phenomenon. This version by Robert Priddy seems to be the most common, however, be sure to follow the instructions because the consequences could be “unsettling”.
Southern Poke Sallet
- 1 bunch poke sallet
- 3 to 4 large eggs
- 1/2 lb thick smoked bacon
- 1 medium red onion — diced
- Salt & pepper – to taste
- Apple cider vinegar – to taste
Pick poke when it is small enough to be tender. Carefully remove the stems, using leaves only. Parboil in enough water to cover greens. This takes about 15 minutes. Drain and rinse thoroughly.
Cook a second time, until leaves are very tender, drain water off. This 2 step cooking process removes excessive Vitamin A in the leaves which may be toxic.
Though it may be an unnecessary precaution, I would recommend cooking the leaves a third time and draining them, just to be extra sure.
In a skillet cook your bacon to obtain bacon drippings.
Remove bacon, sauté onions. Add drained greens, stirring well. Break eggs into greens and scramble all together. Then crumble your bacon and mix it all together.
Season to taste with salt, pepper and vinegar.