Ever heard of polk salad? Unless you're from the Atlantic South or are a big fan of Tony Joe White, you probably haven't. It's a wild weed (pokeweed) that, once cooked, tastes a lot like turnip greens. It grows on a stalk and has green leaves. By summer, it can grow almost as tall as you, and has berries. But you don't want to pick the greens and eat them fresh, ESPECIALLY after the berries appear. It's highly toxic. Don't you do it!! In fact, just look at them after the berries appear. Otherwise, you're good for a cheap meal.
During hard times, many Southern families relied on this "green" to get nutrient.
Annie's Polk Salad:
Like any good "mess of greens", the leaves are cooked and sauteed with bacon fat and in this case some spring onions. Pick the greens and boil them THREE times to purge the bad stuff. Drain in colander and press the water out with your fist and a paper towel. Chop up about 6 nice pieces of bacon and sautee them in a skillet. Remove the bacon and put on a paper plate. Gently sautee your greens in the bacon fat, salt and pepper to taste. Add the crispy bacon bits back to it at the end of cooking.
The stalks can be used too, coated in an egg wash and some flour or corn meal. Sprinkle some hot pepper vinegar on them and they're not unlike fried okra!