In the spring, locate
a patch of poke. Cut the young reddish purple stems at ground level. Take only stems that are not more than 8" tall. The older,
taller stems are poisonous as are the leaves, roots and berries.
Wash the
stems and place in a pan.
Depending
on the quantity of stems, dice 1/4 to 1/2 lb. bacon or lean salt pork. Brown in a skillet and pour the meat and fat into the
pan with the poke.
Dice 1
small onion and add to the pan (optional)
Cover the
poke with cold water to about 1" above the poke stems. Bring to a boil. Reduce heat and simmer until the poke stems are tender.
Remove
the poke with tongs or slotted spoon. Strain the cooking mixture through a sieve and pour the bacon/onion dice over the poke
as a garnish. Serve immediately with cornbread.
