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POKE SALLET 
Poke sallet
Onion
Egg
Bacon strips

Pick poke when it is small enough to be tender. Parboil in enough water to cover greens (about 10 minutes). Drain and rinse.

Cook a second time, until leaves are very tender, drain water off. This 2 step cooking process removes excessive Vitamin A in the leaves which may be toxic.

In a skillet, cook 3 strips bacon to obtain bacon drippings.

Remove bacon, sauté onions. Add drained greens, stirring well. Break 2 eggs into greens and scramble all together.

This is country eating!

recipe reviews
Poke Sallet
 #33621
 Fran (Kentucky) says:
You will never know just how good poke salad is until you wash it three times, boil until tender not cooked until mushy. Then roll in meal and flour-equal parts of each, and deep fry in oil of your choice. Salt and pepper serve with cornbread and pinto beans,don't forget the bacon and onions.

 

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