Polk Salad Recipe: A Southern Staple

Polk salad recipe, also known as poke sallet or poke salad, is a traditional Southern dish that has been enjoyed for generations.

Made from the young leaves of the pokeweed plant, polk salad offers a unique flavor profile that is both earthy and slightly bitter.

In this recipe, we’ll take a classic approach to cook polk salad recipe with a twist – by adding eggs! Join us on this culinary journey as we prepare a delicious and hearty Polk Salad with Eggs.

Nutritional Benefits

Before we dive into the recipe, let’s explore the nutritional benefits of polk salad. This powerhouse green provides 35 calories (10 from fat) per half-cup serving, with no cholesterol.

It’s packed with essential nutrients, including 90% of your daily vitamin A, 60% vitamin C, 8% calcium, and 6% iron. Polk salad is not only delicious but also nutritious.

Polk Salad Recipe

Recipe Details:

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Course: Main Course or Side Dish
  • Cuisine: Southern
  • Yield: 4 servings
  • Calories Per Serving: Approximately 180 calories per serving

Ingredients:

  • 1 bunch of fresh pokeweed leaves
  • 2 tablespoons of olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 4 eggs
  • Salt and pepper to taste

Ingredient Notes:

  • Pokeweed Leaves: Ensure you use only young leaves, as mature leaves can be tough and bitter.
  • Olive Oil: You can use the cooking oil of your choice.
  • Seasonings: For extra flavor, add optional seasonings and spices such as garlic powder, onion powder, or paprika.
Polk Salad Recipe
Polk Salad Recipe

Step-By-Step Instructions

Preparation:

  1. Start by gathering a fresh bunch of pokeweed leaves. Remember to pick only the young, tender, and vibrant green leaves, discarding any mature or woody parts of the plant.
  2. Thoroughly wash the leaves and remove any debris. Handling pokeweed leaves with care is crucial, as they can be toxic if not prepared correctly. To eliminate potential toxins, boil the leaves in water for about 15 minutes before cooking.
  3. After boiling, drain the leaves and set them aside.

Cooking:

  1. In a skillet set over medium heat, add the minced garlic and diced onion and sauté until fragrant and translucent.
  2. Add the pokeweed leaves to the skillet and cook for about 5 minutes or until they begin to wilt.
  3. Make four small wells in the cooked polk salad mixture and crack the eggs into the wells. Season with salt and pepper.
  4. Cover the skillet and cook for an additional 5 minutes or until the eggs are cooked to your desired doneness.
  5. Remove the skillet from heat and let it cool slightly before serving.

Serving Suggestions

This Polk Salad with Eggs can be served in various ways:

  • Enjoy it as a side dish for breakfast or brunch.
  • Serve it as a light main course accompanied by freshly baked bread.

Conclusion

Polk salad recipe with eggs offers a delightful fusion of flavors and textures, making it a unique and delicious addition to your Southern-inspired cuisine. While preparing this dish, always exercise caution when foraging for pokeweed.

Correctly identify the plant and harvest young leaves from a safe source. If unsure, consult a local expert or purchase pokeweed leaves from a trusted vendor.

So why not give this delightful polk salad recipe with eggs a try? You’ll be pleasantly surprised by the rich culinary heritage of the South that it embraces.

Polk Salad Recipe

Polk Salad Recipe: A Southern Staple

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Southern American
Servings 4
Calories 180 kcal

Ingredients
  

  • 1 bunch of fresh pokeweed leaves
  • 2 tablespoons of olive oil
  • 1 onion diced
  • 2 cloves of garlic minced
  • 4 eggs
  • Salt and pepper to taste

Instructions
 

Preparation:

  • Start by gathering a fresh bunch of pokeweed leaves. Remember to pick only the young, tender, and vibrant green leaves, discarding any mature or woody parts of the plant.
  • Thoroughly wash the leaves and remove any debris. Handling pokeweed leaves with care is crucial, as they can be toxic if not prepared correctly. To eliminate potential toxins, boil the leaves in water for about 15 minutes before cooking.
  • After boiling, drain the leaves and set them aside.

Cooking:

  • In a skillet set over medium heat, add the minced garlic and diced onion and sauté until fragrant and translucent.
  • Add the pokeweed leaves to the skillet and cook for about 5 minutes or until they begin to wilt.
  • Make four small wells in the cooked polk salad mixture and crack the eggs into the wells. Season with salt and pepper.
  • Cover the skillet and cook for an additional 5 minutes or until the eggs are cooked to your desired doneness.
  • Remove the skillet from heat and let it cool slightly before serving.
Keyword Polk Salad Recipe
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Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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