Poke Salad
While growing up in the hills of Tennessee during the Great Depression, we didn't let anything eatable go to waste. Most folks never had poke salad as part of a meal, and I am sure that not many ever heard of this food that grows wild unless you lived in the South.

1 to 2 lbs. Poke Salad

6 to 8 slices bacon

1 large onion

2 eggs

Pick and wash poke salad, bring to a rapid boil for 20 minutes. Drain and rinse with cold tepid water. Bring to a rapid boil, starting with cold water, for a second boil for 20 minutes. Again drain and rinse with cold tepid water. Now for the third time, starting over cold tepid water bring to a rapid boil for 20 more minutes. Drain and rinse with cold water. Let drain completely.

Meanwhile fry bacon and save drippings; set aside. Clean and cut onion in quarters. Take drained poke salad. Cook in fry pan that you fried your bacon. Add 1/4 cup of drippings and shortening from bacon. Add onion, 1/4 cup of water, salt to taste. Let steam fry until onions are sauteed, about 15 to 20 minutes. Serve and garnish with hard boiled egg and bacon.

In the days of OLD poke salad was eaten once a year, to clean and purify the human system.


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