- Serves: 4 People
- Prepare Time: 10 min
- Cooking Time: 20 min
- Calories: 300
- Difficulty:
Easy
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Experience a taste of the South with this traditional Polk Salad recipe. Learn how to safely prepare pokeweed greens and enjoy them scrambled with eggs and crispy bacon for a delicious and hearty breakfast or side dish.
Polk salad is a beloved dish in the Southern United States, particularly in the Appalachian region. Made with pokeweed greens, it has a unique flavor that's often described as slightly bitter and spinach-like. While pokeweed is poisonous raw, it can be safely enjoyed when prepared correctly. This recipe guides you through the process of boiling the greens to remove toxins, then incorporating them into a delicious scramble with eggs and bacon.
Typically served for breakfast or brunch, polk salad is a perfect way to start your day with a local and seasonal twist. It's also a great side dish for lunch or dinner. So, put on your apron and get ready to experience a taste of Southern tradition!
Ingredients
Directions
- Prepare the Pokeweed Greens: Wear gloves when handling pokeweed as it can irritate skin. Thoroughly wash the pokeweed greens and remove any tough stems. Bring a large pot of salted water to a boil. Add the pokeweed greens and cook for 3 minutes. Drain the water completely and repeat the boiling process two more times, discarding the water each time. This ensures the removal of toxins from the greens. Finally, rinse the greens with cold water and squeeze out any excess moisture.
- Cook the Bacon: In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon from the pan and set it aside, reserving the bacon grease in the skillet.
- Scramble the Eggs: Add the reserved bacon grease back to the skillet over medium heat. Crack the eggs into the skillet and whisk them together. Season with salt and pepper to taste. Cook the eggs to your desired doneness, stirring frequently with a spatula.
- Assemble the Dish: Once the eggs are cooked, roughly chop the cooked bacon and add it to the skillet along with the boiled pokeweed greens. Stir everything together to combine. Cook for an additional 2-3 minutes, or until the greens are heated through.
- Serve and Enjoy: Serve the polk salad hot with a drizzle of hot sauce or hot pepper vinegar, if desired. This dish pairs well with toast or biscuits for a complete breakfast.
Polk Salad Recipe
- Serves: 4 People
- Prepare Time: 10 min
- Cooking Time: 20 min
- Calories: 300
- Difficulty:
Easy
Experience a taste of the South with this traditional Polk Salad recipe. Learn how to safely prepare pokeweed greens and enjoy them scrambled with eggs and crispy bacon for a delicious and hearty breakfast or side dish.
Polk salad is a beloved dish in the Southern United States, particularly in the Appalachian region. Made with pokeweed greens, it has a unique flavor that's often described as slightly bitter and spinach-like. While pokeweed is poisonous raw, it can be safely enjoyed when prepared correctly. This recipe guides you through the process of boiling the greens to remove toxins, then incorporating them into a delicious scramble with eggs and bacon.
Typically served for breakfast or brunch, polk salad is a perfect way to start your day with a local and seasonal twist. It's also a great side dish for lunch or dinner. So, put on your apron and get ready to experience a taste of Southern tradition!
Ingredients
Directions
- Prepare the Pokeweed Greens: Wear gloves when handling pokeweed as it can irritate skin. Thoroughly wash the pokeweed greens and remove any tough stems. Bring a large pot of salted water to a boil. Add the pokeweed greens and cook for 3 minutes. Drain the water completely and repeat the boiling process two more times, discarding the water each time. This ensures the removal of toxins from the greens. Finally, rinse the greens with cold water and squeeze out any excess moisture.
- Cook the Bacon: In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon from the pan and set it aside, reserving the bacon grease in the skillet.
- Scramble the Eggs: Add the reserved bacon grease back to the skillet over medium heat. Crack the eggs into the skillet and whisk them together. Season with salt and pepper to taste. Cook the eggs to your desired doneness, stirring frequently with a spatula.
- Assemble the Dish: Once the eggs are cooked, roughly chop the cooked bacon and add it to the skillet along with the boiled pokeweed greens. Stir everything together to combine. Cook for an additional 2-3 minutes, or until the greens are heated through.
- Serve and Enjoy: Serve the polk salad hot with a drizzle of hot sauce or hot pepper vinegar, if desired. This dish pairs well with toast or biscuits for a complete breakfast.
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