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Cook like they did in olden times!! (by Sofia Jane Jacobsen)

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Appetizers & snacks

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  • @@hAXvA
    July 23, 2023
    • @@hAXvA
      July 23, 2023
      • Sofia Jane Jacobsen
        May 31, 2010
        I would like to get an easy recipe. For cooking POKE We have a large amount growing in the back yard!!! We did not plant it!! Help before my hubby mows over it!!! Any help out there???
        1 reply
        • Bob Towlson
          January 2, 2011
          This recipe is a must for anyone using pokeweed. It makes the plant safe and delicious.
          8 cups young pokeweed leaves and stems of plants up to 8 inches tall, collected only in springtime, and without any pieces of the toxic taproot, coarsely-chopped
          1 large pot of rapidly boiling water
          1 medium pot of rapidly boiling water, 2 tbs. olive oil, 4 cloves garlic, chopped, 1/4 cup wine vinegar, 2 tsp. tamari soy sauce
          1. Boil the pokeweed in the medium pot of rapidly boiling water 1 minute over high heat.

          2. Drain in a colander.

          3. Return the pokeweed to pot with more boiling water from the large pot and boil another minute.

          4. Drain and change the water again, and boil another 15 minutes

          5. Drain again, pressing the pokeweed against the colander with a slotted spoon to press out as much water as possible.

          6. Meanwhile, if desired, gently sauté the garlic in olive oil 2-3 minutes or until lightly browned, and stir the oil, garlic, tamari, and vinegar into the cooked, drained pokeweed greens.

          Note: Omit the last step if you’re planning to use the pokeweed in another recipe with different seasonings.

          Serve hot.

          Makes 2-2/3 cups

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