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Poke Sallet AKA Arkansas Poke Greens

Poke Sallet AKA Arkansas Poke Greens is built on Fresh Young Poke Shoots, Bacon, and Eggs Salt And Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 lb
• 8 slice
• 6

Method (preview)

1. 1

   Check poke shoots carefully; remove pulpy stems and discolored spots on Leaves thoroughly; drain well.

2. 2

   Place poke shoots and water to cover in an 8-quart Dutch oven; bring to a Boil 3 times and drain.

3. 3

   Third time, cover; reduce heat and simmer 30 minutes or until poke is tender.

4. 4

   Drain well and chop.

5. 5

   Set aside.

6. 6

   Cook bacon in a medium skillet over low heat until crisp. Drain bacon;

7. 7

   Reserve 3 tablespoons drippings in skillet. Crumble bacon. Add chopped Poke and bacon to bacon drippings; cook over medium heat 15 minutes, Stirring frequently.

8. 8

   Stir in eggs; cook over medium heat, stirring often, until eggs are firm

9. 9

   But still moist. Add salt.

10. 10

    Contributed to the FareShare Gazette by Jim; 1 June 2008. www.fareshare.net

11. 11

    Nutr. Assoc.: 0 0 0 0