Warning: session_start(): Cannot send session cookie - headers already sent by (output started at /home/nativetech/public_html/recipes/theader.php:2) in /home/nativetech/public_html/recipes/theader.php on line 3

Warning: session_start(): Cannot send session cache limiter - headers already sent (output started at /home/nativetech/public_html/recipes/theader.php:2) in /home/nativetech/public_html/recipes/theader.php on line 3
NativeTech: Indigenous Food and Traditional Recipes
NativeTech Home Page     |     FOOD & RECIPE INDEX     |     SEARCH BY CATEGORY OR TRIBE     |     Contact Us
Recipe Categories

Beverages & Teas (31)
Fruit & Berries (21)
Grains & Breads (109)
Plants & Vegetables (89)
Seeds & Nuts (6)
The Bird (18)
The Fish (55)
The Four Legged (98)
Un-Categorizable (21)
with Commodity Foods (8)

Regions

Northeast ~ Great Lakes (124)
Northwest (82)
Plains ~ Plateau (46)
Southeast ~ Prairie (100)
Southwest ~ California (76)
Unknown (28)

Type of Dish

All Indigenous Ingredients (102)
Contemporary & Traditional (190)
Today's Native Dishes (164)

Alphabetical Index

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Category : Plants & Vegetables       Region : Southeast ~ Prairie       Rating : 5
Jellico (Wild Greens)

Contributor : Added by Administrator

Tribal Affiliation : Cherokee

Orgin of Recipe : Offered by John Graham ...who learned this from his father

Type of Dish : Contemporary & Traditional

Printer Friendly View

Click Thumbnail
to Enlarge

Ingredients

  • wood sorrel leaves and stems; a handfull for flavoring.
  • dandelion, chickory, and pokeweed leaves; pick a good mess because they cook down.
  • 1/4 lb. bacon, or fatback

Directions

Pick the leaves of these plants like you would lettuce.
Wash and cook the leaves down in a pot of water.
When they've cooked down, strain them, add a little water, and the wood sorrel, and let them sit and warm.
Take your bacon/fatback (if you use fatback, cut it into thin strips to fry) and fry it in a skillet good and crisp.
Drain off most of the grease (save it for other uses) and take the greens and put them in the hot skillet with the bacon, mixing it well.
Serve it up, and eat well!

** Important Note: Be careful to only pick the young leaves of the pokeweed; the ones not showing any red on the underside of the leaf, as the plant becomes poisonous as it gets big and shows red viens

Rate this recipe

Very Good

Good

Average

Poor

Very Poor


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.

Sponsors


This site is hosted by NativeWeb. Your donations to Nativeweb help them to promote Indigenous resources, inform the public about Indigenous cultures and issues, and to facilitate communications between Indigenous peoples and organizations supporting their goals and efforts. Please see their donation page to find out ways you can help.


Hosted on NativeWeb

Please visit my personal page at Waaban Aki Crafting
Waaban Aki Crafting