Polk Salad
Polk salad is a traditional Southern dish featuring tender poke greens, sautéed with onions and scrambled eggs for a hearty, nutritious meal. Its earthy flavors are complemented by the slight bitterness of greens and the richness of eggs, making it a comforting choice for breakfast or dinner lovers seeking wholesome fare.
Ingredients
Instructions
- Gather poke greens in spring and wash them thoroughly.
- Parboil greens, rinse, then boil again.
- Add 2 tablespoons of soda to water, rinse greens well again.
- Squeeze out all excess water from greens.
- Put greens and chopped onions in a skillet with a fair amount of Crisco or cooking fat.
- Cook until onions are translucent.
- Scramble 3 or 4 eggs and mix with the cooked greens and onions.
Tips & Substitutions
When preparing poke salad, ensure the greens are thoroughly washed to remove any bitterness. If poke greens are unavailable, consider substituting with young dandelion greens or kale. Parboiling is crucial to reduce toxicity, so don’t skip this step. For added flavor, try incorporating garlic or spices. This dish can be made vegetarian by omitting the eggs, creating a flavorful side dish that complements various meals.
Serving Suggestions
Serve poke salad hot as an accompaniment to grilled meats or as a hearty breakfast dish. It pairs beautifully with Apricot Bread or can be enjoyed alongside a light salad. For a complete meal, consider adding a side of Austria Viennese Noodles or crusty bread. A sprinkle of cheese on top can elevate the dish further.
Storage & Reheating
Store any leftover poke salad in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, stirring occasionally to prevent sticking. Alternatively, you can microwave it in short intervals, ensuring it remains moist. Avoid freezing, as the texture of the greens will change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Polk Salad contains roughly 9 calories, with 0g protein, 2g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 494mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other greens instead of poke greens?
Yes, if poke greens are hard to find, you can substitute them with young dandelion greens or even spinach. Just remember that cooking times may vary, so adjust accordingly. The key is to ensure any greens used are young and tender for the best flavor and texture.
Is it necessary to parboil the greens?
Yes, parboiling is essential as it helps to remove any toxins present in poke greens. This step also softens the leaves, making them more palatable. Be sure to rinse thoroughly after parboiling to ensure all bitterness is washed away.
What other ingredients can I add to the poke salad?
Feel free to add diced tomatoes, bell peppers, or even mushrooms for an extra layer of flavor. You can also sprinkle in some herbs like parsley or cilantro for freshness. For a creamier texture, consider mixing in a dollop of Greek yogurt or sour cream.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).