[cwingrav]

If you've ever eaten freeze dried, canned and dried foods for extended periods of time, you'll know the joy of something crisp and fresh. Leafy greens are spot on what you'd want. Before refrigeration, greenhouses and global shipping, our ancestors were the same way. It's why something like Polk salad (one of the first greens in Spring) or storing chicory roots for their mid-winter chicon (a single crisp leaf that sprouts from a single root) were so enjoyed. Fresh and green used to be celebrated, before it became too normal to worry about.

[crymer11]

I’m curious to know where you learned about polk salad and that specific name for it. I’ve seen the use of “polk” to refer to “poke” before (the song Polk Salad Annie immediately comes to mind), but I always heard it called “poke” salad, which makes sense given the plant name is pokeweed. That said, hearing it called “poke” could also just be due to the regional accent/dialect of where I’m from.

[saurik]

FWIW, it it seems like it is supposed to be called "poke sallet" (that apparently being a word for a "cooked salad"), so misspelling both words is probably funnier than just one.