Feed Me That logoWhere dinner gets done
previousnext


Title: Poke Sallet
Categories: Vegetable Southern Side dish
Yield: 4 Servings

3lbFresh, young poke shoots
  Salt and pepper to taste

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 and water to cover in a Dutch oven; bring to a boil. Cover; reduce heat and simmer 45 mminutes or until poke shoots are tender. Drain; add salt and pepper to taste.

Serving Suggestions: Poke Sallet may be served with Drawn Butter or Lemon-Butter Sauce.

1 The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham, Alabama MM Format by John Hartman Indianapolis, IN

previousnext