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Category : Plants & Vegetables       Region : Southeast ~ Prairie       Rating : 4
Polksalad and eggs

Contributor : Added by Administrator

Tribal Affiliation : ~ South Carolina, Yamasee/Creek ~

Orgin of Recipe : Offered by Johnny ... who learned this from Grandma / Nan Simmons

Type of Dish : Contemporary & Traditional

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Ingredients

  • Pick as much polksalad as you like (couple hands full)
  • Eggs as many as you like (two or three)
  • FatBack or Bacon as much as you like (enough to render grease)
  • Vinegar (red, white, cider)your choice (enough to add a splash)

Directions

1. Boil polksalad in water for 20 min. Cut fatback in thin slices.

2. Fry fatback in skillet till golden brown crispy, remove fatback.

3. Drain water from polksalad and place polksalad in skillet with fatback grease, add eggs to skillet and stir until eggs are cooked. Salt and pepper to taste.


Note: Top that off by splashing a little vinegar on top. Very good with beans and cornbread. Oh yeah, you can serve the fatback on the side, or crumble on top.


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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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