Poke Sallet With Bacon

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, 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.

3. 3

   Saute poke and bacon in bacon drippings 15 minutes.

4. 4

   Place sauteed poke 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.