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[ Pokeweed ... Phytolacca americana .. is a common plant in the southern United States ] 

Poke is actually quite a nutritious plant. It has greater vitamin value than spinach and tastes somewhat like asparagus.

submitted by johntree2

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.