How to cook pokeweed

The proper handling and preparing of pokeweed for consumption cannot be stressed enough. The consequences of not following these instructions can lead to severe convulsions and even death.

You should only use the leaves and stems for young plants — those under two feet tall, with no signs of purple on the stalks or stems. Absolutely no roots!**

Whatcha Need:

Equipment:

• 1 two gallon pot
• 1 one gallon pot

Ingredients:

• 1 pound young pokeweed greens, shoots, and peeled young stems
• 1-1/2 gallons water, as needed (divided)
• Kosher salt to taste
• 3 Tablespoons bacon drippings, butter, or cooking oil
• Lemon wedges for serving (optional)

Whatcha Do:

Parboiling:

1. Cut leaves, shoots, and young stems into 1/2-inch pieces.
2. Rinse thoroughly in cold water and drain.
3. Bring water to a boil in both pots.
4. Add greens and stems to the small pot, cover, and cook for 5 minutes.
5. Drain greens, pressing them with a wooden spoon o remove all of the water, and return to small pot. Cover with about 3 quarts of fresh boiling water, cover, and cook for another 5 minutes. Repeat the process one more time (for a total of three boils).
6. Drain greens and rinse with cold water to halt the cooking. Greens are now ready to sauté or refrigerate.

Finishing:

1. Heat bacon dripping (or butter, or oil) in a skillet, add greens. Add salt to taste and a squeeze of lemon juice. Serve with pinto beans, a hunk of cornbread and lemon wedge on the side,

NOTE: If you experience a burning sensation in the mouth and throat. It is a warning that your parboiling was inadequate, or that the poke was too old. Do not continue to ingest.