Polk salad comes from the young shoots and leaves of pokeweed, a plant native to eastern North America. However, pokeweed contains toxic compounds so it’s important to prepare it safely.
First, only the green shoots less than 6 inches are collected. Then they are boiled two or three times, changing the water each time, which removes any signs of red color indicating toxins.
Once fully cooked in this way, the greens supposedly take on a taste both bitter like spinach but also somewhat similar to asparagus. Some say it’s an acquired taste.
Historically, polk salad served as important food for poor people, especially former slaves and farm families. Since pokeweed grows freely, it provides needed nutrition.
While not widely known today, polk salad remains part of the cuisine in certain parts of the southeastern US. And with renewed interest in foraged foods, its traditional uses may see more appreciation. Just be sure any pokeweed is processed thoroughly for utmost safety.
Is it Polk Salad or Poke Salad?
The dish has historically been known as “poke salad” or the older form “poke sallet”, reflecting its origins as a cooked vegetable medley rather than a raw salad. However, in more recent times, an alternate spelling emerged – “Polk salad”.
It seems this variation gained widespread use following musician Tony Joe White’s hit song “Polk Salad Annie” from 1969. As the song featuring the non-traditional name became popular, so too did this spelling of the dish.
While “poke salad/sallet” reflects the food’s roots, “Polk salad” entered mainstream awareness thanks to White’s catchy country tune. Consequently, both terms exist today.
Polk Salad (poke salad) Ingredients
I began by collecting young pokeweed shoots from my garden that were nicely green and smaller than 6 inches. Wearing gloves, I handled them carefully for safety.
Then I chopped a white onion and minced a few cloves of garlic. Crushing the garlic cloves first allowed their flavorful oils to infuse the dish.
For extra flavor depth, I diced a knob of fresh ginger which added a nice warm zing.
Olive oil was used to sauté the ingredients in, keeping them moist. Its neutral taste also let the other flavors shine.
In addition, I included cherry tomatoes for acidity and bell peppers for crunch. Shrimp brought protein to round it out.
Lastly, I seasoned it all with soy sauce, black pepper and sesame oil to create a balanced blend to my taste.
Ingredients
Young pokeweed shoots, ideally smaller than 6 inches tall
Onion, chopped
Mince ginger-root (optional)
Olive oil or cooking fat for sautéing
Additional vegetables or proteins per your choice (rice, bell peppers, eggs, etc.)
Flavor enhancers like soy sauce, spices, or sauces
How I Made Polk Salad
I think now your confusion will be clear about is it poke salad or polk salad.
First, I collected young pokeweed shoots under 6 inches from my garden, being sure to wear gloves for protection. After washing, I trimmed off any tough pieces.
I filled a pot with cold water and submerged the shoots, then carefully heated them to a gentle boil for 5 minutes. Straining out the greens, I discarded the water just in case.
For the second boiling, I refilled the pot and simmered the shoots for a full 30 minutes. Checking the water revealed no color left, indicating toxins had been fully removed.
Allowing the blanched shoots to cool made handling safer. I patted them dry before moving to the next steps.
In a heated pan, I cooked bacon until crispy and removed all but 2 tbsp of fat. Sweating onion and garlic released savory aromas.
Finally, I introduced the parboiled shoots and stirred frequently over low heat. Within moments, the flavors had beautifully blended together.
Plating up my polk salad, its unique blend of tastes shone through. I was pleased with how well this traditional preparation preserved the ingredient’s special character.