Peggis Poke Salat Recipes

PEGGI'S POKE SALAT'

Steps:

• First off, if starting with fresh poke: Pick when leaves are young. If some are larger with large stems in them, strip leaves from stems. Parboil it 3 times, using clean water each time & boiling each time for at least 10 minutes.
• Drain poke well & place in cast iron skillet, if you have one, with the bacon grease. Heat through.
• While still heating on medium heat, slowly drizzle in the beaten eggs, stirring constantly, until all eggs are in. Cook only long enough to cook the eggs. About 1 more minute, I would say. Salt good. You want to taste it.
• Serve with homemade pepper juice (vinegar in peppers)

SOUTHERN POKE SALLET

Steps:

• 1. Pick poke when it is small enough to be tender. Parboil in enough water to cover greens. This takes about 15 minutes. Drain and rinse thoroughly.
• 2. Cook a second time, until leaves are very tender, drain water off. This 2 step cooking process removes excessive Vitamin A in the leaves which may be toxic.
• 3. In a skillet cook your bacon to obtain bacon drippings.
• 4. Remove bacon, sauté onions. Add drained greens, stirring well. Break eggs into greens and scramble all together. Then crumble your bacon and mix it all together.

PEG'S POTATO SALAD

Steps:

• Boil the potatoes whole, either with the skin on or off whatever you like, until done but not overdone, let cool.
• Boil the eggs until hard boiled, peel and chop up into chunks.
• Cube the potatoes up, mix the potatoes, onion if using and eggs in a large bowl with plenty of mayonnaise to make it really creamy, salt and pepper to taste.
• Put in the refrigerator for at least 4 hours or overnight is better for the flavors to blend well.

POKE SALET

Steps:

• 1. Correctly identify and pick your poke. Try to pick them when they are young as the greens will be more tender and have a nicer flavor.
• 2. Cut just the leaves from stems.
• 3. Soak your greens in cold water for 20-30 minutes and wash very thoroughly. Dry by pressing between clean towels or using a salad spinner.
• 4. Chop greens into bite-size pieces.
• 5. Set three pots of water to boil and add a teaspoon of salt to each pot. Boil in first pot for five minutes. Drain and rinse with cold water. Transfer to the next pot of clean boiling water. Repeat the process with each pot of clean boiling water. Do not skip this step. Drain and set aside.
• 6. Saute onions in bacon grease.
• 7. Add drained greens, stirring well.
• 8. Sprinkle corn meal, salt and pepper over greens, and pour beaten egg into greens, scramble all together until egg is cooked and ingredients are well blended and serve.