27 July 2008

Poke salad was something growing wild that we ate when I was a kid in Tennessee. I also have seen it canned in grocery stores.

It must be boiled and rinsed multiple times to remove toxins (posionous, otherwise) or can be fried. One reference I read commented that frying removes the toxicity as well. I've often wondered why anyone would go to all that trouble to eat something that's toxic to some degree.

I recall it being similar to other "greens" like turnip, mustard and collard greens. Each one has it's individual taste though.

1 to 2 pounds Poke Salad
6 to 8 slices bacon
1 large onion
2 eggs

Pick and wash poke salad, bring to a rapid boil for 20 minutes. Drain and rinse with cold tepid water. Bring to a rapid boil, starting with cold water, for a second boil for 20 minutes. Again drain and rinse with cold tepid water. Now for the third time, starting over cold tepid water bring to a rapid boil for 20 more minutes. Drain and rinse with cold water. Let drain completely.

Meantime fry bacon and save drippings; set aside. Clean and cut onion in quarters. Take drained poke salad. Cook in fry pan that you fried your bacon. Add 1/4 cup of drippings and shortening from bacon. Add onion, 1/4 cup of water, salt to taste. Let steam fry until onions are sauteed, about 15 to 20 minutes. Serve and garnish with hard boiled egg and bacon.

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