Polk Salad

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.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Salad

Cuisine American

Servings 3

Ingredients

Young Pokeweed Shoots Phytolaca americana – Tender, young shoots (less than 6 inches tall)
1 medium White Onion finely chopped
2 to 3 cloves Garlic minced
Small knob Fresh Ginger optional, finely minced
Olive Oil – For sautéing
6 to 8 Cherry Tomatoes halved
1 large Bell Pepper diced
1/2 pound Shrimp peeled and deveined
2 tbsp Soy Sauce
Dash of Sesame Oil
Black Pepper freshly ground, to taste

Optional Ingredients:

Rice – To serve as a base
Eggs – Soft-boiled as desired

Instructions

Step 1: Prepare the Pokeweed Shoots

First, wear gloves to handle the pokeweed shoots, as the raw plant can be toxic. Choose young shoots, no taller than 6 inches, as older plants contain harmful toxins.
Wash the shoots thoroughly and trim off any tough, fibrous parts.
Bring a pot of cold water to a boil and add the shoots. Boil them for 5 minutes to begin removing toxins.
Drain the water and refill the pot with fresh water. Bring it to a boil again and cook the shoots for 30 minutes. Discard the water after cooking, as it may contain toxins.
Allow the shoots to cool, then pat them dry with a paper towel to remove excess moisture.

Step 2: Sauté the Aromatics

Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3 to 5 minutes until fragrant and the onion becomes translucent.

Step 3: Cook the Shrimp

Add the shrimp to the pan with the onions and garlic. Cook for about 3-4 minutes on each side until they are pink and opaque. Remove the shrimp and set aside.

Step 4: Prepare the Vegetables

In the same pan, add the prepared pokeweed shoots. Stir frequently, ensuring the shoots are well-coated in the oil and seasonings.
Add the bell peppers and cherry tomatoes, cooking for 5 minutes until the vegetables soften slightly but still retain some crunch.

Step 5: Season and Combine

Add the soy sauce, sesame oil, and black pepper to the vegetables and greens. Stir everything together to combine the flavors.
Finally, return the cooked shrimp to the pan and toss to incorporate.

Step 6: Serve

Serve your Polk Salad warm, optionally over a bed of rice. Enjoy the harmony of flavors and textures in this traditional Southern dish.

Notes

Harvest Young Shoots: Only use young, tender pokeweed shoots for this dish. Older shoots contain toxins and should never be consumed.

Multiple Boils: The key to making pokeweed safe is boiling it twice. This removes the toxins and ensures the dish is edible.

Cook Shrimp Just Right: Shrimp cooks quickly, so be sure to remove it from the pan once it’s opaque to avoid overcooking.

Add Crunch: Bell peppers, tomatoes, or even cucumbers provide a nice contrast to the cooked greens and shrimp.

Keyword Poke sallet, Southern pokeweed dish, Traditional Southern greens, Wild edible plants recipe, Wild pokeweed recipe