Poke Sallet With Potlikker Recipe

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Poke Sallet With Potlikker
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  • several cups poke


  1. Parboil several cups of poke, and drain off liquid. Cook parboiled poke with a ham hock in a large pot of water for a couple of hours, like turnip greens . Dandelions are done the same way. Thistle, wild lettuce, whiteweed, narrow and broad leafed dock, pussley (sic), wild violet leaves, wild mustard are all cooked like turnip or mustard greens. 3
  2. Parboiling and draining the water from the poke (pokeweed) is essential, as it drives out naturally occurring alkaloids and acids which, if left in, can give you a major case of the bad guts
  3. Poke is a viney, aggressive plant characterized by a magenta stem and purple berries when the plant matures. Very young poke is suggested for eating. Please know what you're looking for, so you don't serve a big bowl of stewed poison oak...
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
  • 0

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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