Use this Poke Salad Recipe with freshly gathered pokeweed.
More of Annie’s wild edible plant recipes:
Take the Family Foraging for Wild Edible Plants
Yields 1 serving.
3 to 4 slices bacon
1/2 yellow or white onion, finely chopped
Prepared and cooked poke
1/4 cup water
2 eggs, beaten
Fry bacon until crisp; remove from pan and save drippings.
Add chopped onions to bacon drippings and fry over medium heat until soft, about 5 minutes. Add cooked poke greens and 1/4 cup water to onions Cook 5 to 6 minutes, until heated through.
Pour in beaten eggs, stirring to combine; let cook until set. Salt and pepper to taste.