Poke weed don’t sound like much to eat; but I’m here to tell you after surviving a hard winter it makes a welcome dish. Possibly the reason the weed is called poke is because it is the first eatable plant that pokes its head out in early spring.
In late February … early March I take a paper bag and head to the woods. The best poke weed grows along Red River in the cedar thickets that line its banks. As soon as I fill my bag I head to the house and begin converting my poke weed into poke sallet.
Wash really well ― any river sand left behind and you will have gritty sallet ― put it in a big pot and cover with fresh, cold water and bring it to a boil. Pour the boiling water off and cover with cold water again. When the water comes to a boil pour it off and place the boiled down poke in a big cast iron skillet with drippings from fried, smoked hog jowl. Put in a few chunks of smoked hog jowl. While the poke is frying whisk eggs into which salt, pepper and a little milk has been added. After the poke has fried down until it is tender drain off the excess grease, remove the chunks of jowl then add the whisked eggs and stir until eggs are done. To a little of the smoked jowl drippings add strong, black coffee; now when you ladle that, or peppersauce, over your greens — bingo, you have poke sallet.