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| | From:  Genie· (Original Message) | Sent: 7/28/2008 8:46 PM |
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| | | From: Genie· | Sent: 7/28/2008 8:46 PM |
The poke sallit is picked as the new shoots are coming up and and are tender. Be careful to only use the leaves and stalks as the roots and berries are poisonous to man. Here's how it's cooked in Mississippi. Poke Sallit 1 pound young poke greens 4 strips bacon 4 eggs 1/4 cup chopped onion Salt and pepper to taste Boil the poke greens through three waters, draining and replacing water each time.After the third time, drain well and press out as much water as you can. Set aside. In a large skillet (iron if you have it), fry bacon until crisp; remove and set aside. Save drippings. In a large bowl, beat eggs well. Add greens and onion; stir well. Pour into skillet of hot drippings while stirring constantly until mixture becomes thick and eggs are fully cooked. Crumble bacon and toss with greens mixture. Salt and pepper to taste. Note: This is delicious served with baked ham and cornbread (of course). It has a taste similar to spinach. Fried Polk Stalks Pick tender stalks and peel the thin red membrane off. Soak in ice water for 3 hours or overnight. Slice, roll in flour, salt and pepper to taste. Deep fry until golden brown. | |
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| | | From: Genie· | Sent: 7/28/2008 8:47 PM |
Arkansas Poke Greens 1 1/2 lb Fresh, young poke shoots
8 Slices bacon
6 Eggs, beaten
Salt and pepper to taste
Check poke shoots carefully; remove pulpy stems and discolored spots on leaves thoroughly; drain well. Place poke shoots and water to cover in an 8-quart Dutch oven; bring to a boil. Cover; reduce heat and simmer 30 minutes or until poke is tender. Drain well and chop. Set aside. Cook bacon in a medium skillet over low heat until crisp. Drain bacon; reserve 3 tablespoons drippings in skillet. Crumble bacon. Add chopped poke and bacon to bacon drippings; cook over medium heat 15 minutes, stirring frequently. Stir in eggs; cook over medium heat, stiring often, until eggs are firm but still moist. Add salt and pepper to taste. | |
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Reply
| | | From: Genie· | Sent: 7/28/2008 8:48 PM |
| POKE SALLET--------(Love this stuff, yum) If you have never eaten Poke greens, they taste a lot like spinach. 1 1/2 pounds poke leaves and stalks 5 thick slices bacon 1/2 tsp salt 6-8 eggs, beaten Select tender young poke greens, including some tender stalks, not over 6 inches long. Cut stalks as you would slice celery. Clean greens well rinsing several times. Parboil, drain and discard water. Add fresh water and 1 slice bacon. Cook until tender. Fry rest of bacon in a large skillet until crisp and set aside. Add greens, salt and beaten eggs to drippings and cook over low heat for 20 minutes, stirring occasionally.. Sprinkle with crumbled bacon and serve. | |
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Reply
| | | From: Genie· | Sent: 7/28/2008 8:49 PM |
Poke Greens --BettyGa (How I loved these, been years since I had any) | Ingredients: | | 1 1/2 lb | Fresh, young poke shoots | | 8 | Slices bacon | | 6 | Eggs, beaten | | Salt and pepper to taste |
Instructions:
Check poke shoots carefully; remove pulpy stems and discolored spots on leaves thoroughly; drain well.
Place poke shoots and water to cover in an 8-quart Dutch oven; bring to a boil.
Cover; reduce heat and simmer 30 minutes or until poke is tender.
Drain well and chop.
Set aside.
Cook bacon in a medium skillet over low heat until crisp.
Drain bacon; reserve 3 tablespoons drippings in skillet.
Crumble bacon.
Add chopped poke and bacon to bacon drippings; cook over medium heat 15 minutes, stirring frequently.
Stir in eggs; cook over medium heat, stiring often, until eggs are firm but still moist.
Add salt and pepper to taste.
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Reply
| | | From: Genie· | Sent: 7/28/2008 9:18 PM |
Poke Salad and Eggs 1 1/2 pounds poke leaves and stalks 5 thick slices bacon 1/2 tsp saalt 6-8 eggs, beaten Select tender young poke greens, including some tender stalks, not over 6 inches long. Cut stalks as you would slice celery. Clean greens well rinsing several times. Parboil, drain and discard water. Add fresh water and 1 slice bacon. Cook until tender. Fry rest of bacon in a large skillet until crisp and set aside. Add greens, salt and beaten eggs to drippings and cook over low heat for 20 minutes, stirring occasionally.. Sprinkle with crumbled bacon and serve. | |
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