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    Home / Appalachian Kitchen / Poke Sallet

    Poke Sallet

    Young pokeweed greens, carefully boiled to remove toxins, then sautéed with bacon fat and onion.

    ⏱ 15 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 Appalachian KitchenCategory
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    Poke Sallet

    Young pokeweed greens, carefully boiled to remove toxins, then sautéed with bacon fat and onion.

    Forager’s caution and reward

    Poke must be boiled in multiple changes of water to be safe — done right, it’s a tender, spinach-like spring green worth the care.

    Appalachian recipes →

    Step by stepInstructions

    1. Wash the poke thoroughly. Bring a large pot of salted water to a boil, add the poke, and boil 10 minutes; drain.
    2. Repeat the boil with fresh water 2 more times, draining each time — this removes the toxins.
    3. Cook the bacon in a skillet until crisp; remove, leaving the fat.
    4. Sauté the onion in the fat until soft; add the drained poke and garlic and cook 5 minutes.
    5. Season with salt and pepper, stir in the butter, and serve with the bacon and hot sauce.

    💡 Chef tips & storage

    Safety first: always use young shoots under 6 inches and triple-boil with fresh water each time. Never eat raw poke.

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    Recipe details

    Prep15 min
    Cook30 min
    Servings4
    CategoryAppalachian Kitchen
    PublishedAugust 16, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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