More of Annie’s wild edible plant recipes:
Take the Family Foraging for Wild Edible Plants
Yields about 1 cup cooked greens.
10 cups raw poke
8 to 10 cups young poke leaves and stems of plants, up to 8 inches tall. (DO NOT eat root or berries; both are toxic.)
1 medium pot rapidly boiling water – to cook in
1 large pot rapidly boiling water – for additional boiling water
Boil poke in medium pot of boiling water for 1 minute over high heat. Drain.
Return poke to medium pot, and add boiling water from large pot and boil for 1 additional minute.
Drain and change water again; cover with boiling water from large pot, and boil 15 minutes.
Drain, pressing poke against side of colander with wooden spoon to press out as much water as possible.
If not using in another recipe, dress with salt, pepper, butter or olive oil.
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