Poke Sallet With Bacon
Serves:
Ingredients:
3
lb
Fresh, young poke shoots
3
qt
Water, divided
3/4
ts
Salt
5
Slices bacon
2
T
Bacon drippings
Method:
Check poke shoots carefully; remove pulpy stems and discolored spots on leaves.
Wash poke shoots thoroughly; drain well.
Tear poke into bite-sized pieces.
Place poke shoots, 2 quarts water, and salt in an 8-quart Dutch oven.
Bring to a boil; cover and cook over medium heat 25 minutes.
Drain well.
Saute poke and bacon and bacon in a Dutch oven with 1 quart water.
Bring to a boil.
Cover; reduce heat and simmer for 1 1/2 hours or until poke is tender.
1 The Southern Heritage Vegetables Cookbook.
Oxmoor House.
Birmingham, Alabama MM Format by John Hartman Indianapolis, IN