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This recipe is a must for anyone using pokeweed. It makes the plant safe and delicious.

8 cups young pokeweed leaves and stems of plants up to 8 inches tall, collected only in springtime, and without any pieces of the toxic taproot, coarsely-chopped
1 large pot of rapidly boiling water
1 medium pot of rapidly boiling water, 2 tbs. olive oil, 4 cloves garlic, chopped, 1/4 cup wine vinegar, 2 tsp. tamari soy sauce

1. Boil the pokeweed in the medium pot of rapidly boiling water 1 minute over high heat.

2. Drain in a colander.

3. Return the pokeweed to pot with more boiling water from the large pot and boil another minute.

4. Drain and change the water again, and boil another 15 minutes

5. Drain again, pressing the pokeweed against the colander with a slotted spoon to press out as much water as possible.

6. Meanwhile, if desired, gently sauté the garlic in olive oil 2-3 minutes or until lightly browned, and stir the oil, garlic, tamari, and vinegar into the cooked, drained pokeweed greens.

Note: Omit this step if you’re planning to use the pokeweed in another recipe with different seasonings.

Serve hot.

Makes 2-2/3 cups

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