Poke Sallet

1. 1

   Check poke shoots carefully; remove pulpy stems and discolored spots on leaves. Wash poke shoots thoroughly; drain well. Tear poke into bite-size pieces.

2. 2

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

3. 3

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

No nutritional information available.

No additional tips available.