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REPORT ABUSIVE REPLY
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Message Subject
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I just ate a whole bag of spinach and a whole tomato. Ask me a question.
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Poster Handle
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Anonymous Coward |
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Post Content
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I thought you were educated.
It is a plant that grows in the south. It is very common in Georgia. It grows on a stalk and has green leaves. The plant can reach several feet tall by summer. I have seen them 6 feet tall. In the summer it produces red berries that birds love. The leaves are boiled, rinsed then cooked in bacon fat or lard with onions or eggs. It tastes like spinach. The tender stalks are chopped, coated in flour and fried, and tastes like okra. I have eaten tis wild plant all my life, and love it! It is said you can not harvest the plants once they produce berries. Old wives tales are once the plants produce berries they are poisionous, but birds do eat them and are not affected by them.
Quoting: Anonymous Coward 37509518 chillax, skippy, no need to insult. thanks for the info, I've never heard of polk. I'll give it a shot, sounds like it'll taste good. I actually did a google search for it when you first ask, but didn't find anything on it, do you know if it goes by any other name? Polk salad. [ link to www.urbandictionary.com] It's actually poison if not prepared correctly. I have a lot growing on my property and cooked up several messes last spring. It's good cooked with eggs and onions, I think; but a lot of work for very little. No need to call me skippy. There seem to be different points of view about whether it is Polk Salad or Polk Sallet or Polk Salet, so I just used the word Polk. I have no idea why a plant would be called "salad" if that's not the normal way of eating it. I don't know, maybe Polk Salad Annie ate them like a salad. I picked the tender leaves and boiled them for a while and then changed the water and boiled them for about another hour. I used salt/pepper/sport pepper vinegar and it was very tasty. They have much more body than spinach. I'll try cooking the stalks like okra, which I love, to see how they taste. BTW, I cook okra in the same flour/corn meal mixture that I fry catfish with. The polk grows wild all around this area, the southern Ozark mountains. Ever try it with lamb, duck or veal? Now my curiosity is piqued
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