Southern-style poke sallet
Southern-style poke sallet is a traditional wild greens dish from the rural South, made from foraged pokeweed shoots (poke) that are boiled multiple times to remove toxins. It's typically cooked with bacon grease or ham hock, onions, and sometimes vinegar, resulting in a savory, earthy side dish.
🍽️ Nutrition at a glance
This dish is low in carbohydrates and protein but can be moderate in fat depending on how it's cooked, with key nutrients including vitamins A, C, and K, as well as iron and calcium from the greens. A typical serving has roughly 80-120 calories.
Nutrition breakdown
| Calories | 100 kcal |
| Protein | 3 g |
| Carbs | 5 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Vitamin A | 4500 IU |
| Vitamin C | 25 mg |
| Vitamin K | 300 mcg |
| Iron | 2.5 mg |
| Calcium | 150 mg |
| Potassium | 350 mg |
| Magnesium | 40 mg |
| Manganese | 0.5 mg |
Per 1 cup (180 g), cooked · estimated, varies by recipe
💡 What's interesting
Poke sallet is a classic example of foraging culture and resourcefulness in Southern cuisine, turning a potentially toxic wild plant into a nutritious meal through careful preparation. It's also a seasonal spring tradition, as the young shoots are harvested before the plant matures.
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AI estimate may be inaccurate · Terms