Poke and Pesto
Serve this as a side dish or with other vegetables. It has the taste and texture of asparagus.
INGREDIENTS | SERVES 8–10
1 large onion, thinly sliced
2 cloves garlic, minced
2 tablespoons coconut oil or butter
2 dozen pokeweed shoots, peeled and parboiled in 2 changes of water Juice of 1 lemon
⅓ cup Nettle Pesto (Chapter 18)
Poke—Edible, Poisonous, and Medicinal
Poke, when eaten raw, will make you throw up. However, when cooked through two changes of water, it becomes a nutritional green. Pokeweed contains vitamin A, large quantities of vitamin C and minerals. According to Dr. James Duke, the leaves also contain antiviral proteins that might help to fight cancers and viruses.
1. Preheat oven to 350°F.
2. In a skillet over medium heat, sauté onions and garlic in oil or butter until golden.
3. Spread pokeweed shoots in bottom of shallow baking dish.
4. Squeeze lemon juice over the poke.
5. Layer onions and garlic on top of pokeweed shoots.
6. Top with Nettle Pesto, evenly distributed.
7. Bake for 20 minutes.
