Poke Salet

Amy Herald


My Grandmother would make this often when I was a little girl. She and my Grandpa would stop on the side of the road and pick some whenever they saw it growing and it is delicious! However, do make sure you know exactly what you're picking. Poke has pointy leaves, red stems and dark red berries. The berries are not edible so do NOT cook with them! Poke is a toxic plant so always take it through the triple boiling process before eating it. This is a seriously yummy side dish that has almost been forgotten by us modern folk! So here it is, step by step directions on how to fix up a mess 'a poke!


★★★★★ 2 votes

2 Hr
20 Min
Stove Top


  • 1 lb
    poke salet greens
  • 1
    small onion, minced
  • 1
    egg, beaten
  • 2 Tbsp
    corn meal
  • ·
    salt, to taste
  • ·
    pepper, to taste
  • 1 Tbsp
    bacon grease

How to Make Poke Salet


  1. Correctly identify and pick your poke. Try to pick them when they are young as the greens will be more tender and have a nicer flavor.
  2. Cut just the leaves from stems.
  3. Soak your greens in cold water for 20-30 minutes and wash very thoroughly. Dry by pressing between clean towels or using a salad spinner.
  4. Chop greens into bite-size pieces.
  5. Set three pots of water to boil and add a teaspoon of salt to each pot. Boil in first pot for five minutes. Drain and rinse with cold water. Transfer to the next pot of clean boiling water. Repeat the process with each pot of clean boiling water. Do not skip this step. Drain and set aside.
  6. Saute onions in bacon grease.
  7. Add drained greens, stirring well.
  8. Sprinkle corn meal, salt and pepper over greens, and pour beaten egg into greens, scramble all together until egg is cooked and ingredients are well blended and serve.

Printable Recipe Card

About Poke Salet

Main Ingredient: Vegetable
Regional Style: American

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