Sharp eyed mountain folks have always kept a look out for Polk salet early in the spring time. Back in the day, here in the mountains after a long winter, that the main food staple might have been pork that was salted down in a barrel, the early salet sprouts were a real treat. Though now it is more of a tradition, we still look forward to spring time polk salet greens. Betty picked these this morning.
We are camped on the shore of Lake Ouachita, Arkansas’s largest lake, jug fishing. We especially love the polk salet fried up in scrambled eggs.
A word of caution though, after separating the leaves from the stalk, they must be washed, checked for insects, discarding the damaged leaves. Then they are ready to cover with water and bring to a gentle rolling boil, cook until the water turns green and the leaves are tender then drain, rinse and boil again until completely tender. Then drain, rinse and drain completely. Cook in hog jowl or bacon grease until all moisture is gone, then add scrambled eggs to suit. We like onions in with ours.
It sounds like a long complicated and lengthy process but it goes quickly and is well worth the effort.