Poke Salad Greens Recipes
POKE SALAD GREENS
Provided by bakinglover
Time 45m
Yield 10
Number Of Ingredients 3
Steps:
- Bring the leaves to a boil in a large pot, allow to cook for about 15 minutes. Drain the water from the pot and refill the pot with fresh water. Bring the pot to a boil again and allow to cook for about 15 minutes or until the leaves turn an olive green color. Drain the leaves and rinse with cold water. Squeeze the water from the leaves, as one would do with spinach; return leaves to pot. Pour the grease from the fatback onto the leaves and add the onions. Cover and allow to cook until the onions are very tender, then serve.
Nutrition Facts :
AHI POKE SALAD
You can find this appetizer all over Hawaii, it is a raw tuna salad that my aunt makes. During the hot summer months, it is especially refreshing as a mini entree! Cold, tasty and good for you!
Provided by SKYELIGHT
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 3 g, Cholesterol 63.8 mg, Fat 5.6 g, Fiber 1 g, Protein 33.9 g, SaturatedFat 1 g, Sodium 77.9 mg, Sugar 1 g
SPICY AHI POKE SALAD
A traditional poke salad with a spicy kick. Enjoy as an appetizer or as a lunch and dinner over lettuce.
Provided by Coffee Girl
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 2h15m
Yield 5
Number Of Ingredients 9
Steps:
- Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 1.6 g, Cholesterol 40.9 mg, Fat 5.5 g, Fiber 0.6 g, Protein 21.7 g, SaturatedFat 0.9 g, Sodium 89.2 mg, Sugar 0.4 g
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2010-02-05 Step 2. Place poke shoots and water to cover in an 8-quart Dutch oven; bring to a boil. Cover; reduce heat and simmer 30 minutes or until poke is tender. Drain well and chop. …
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Servings 4
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Servings 4
- Check poke shoots carefully; remove pulpy stems and discolored spots on leaves. Wash leaves thoroughly; drain well.
- Place poke shoots and water to cover in an 8-quart Dutch oven; bring to a boil. Cover; reduce heat and simmer 30 minutes or until poke is tender. Drain well and chop. Set aside.
- Cook bacon in a medium skillet over low heat until crisp. Drain bacon; reserve 3 tablespoons drippings in skillet. Crumble bacon. Add chopped poke and bacon to bacon drippings; cook over medium heat 15 minutes, stirring frequently.
- Stir in eggs; cook over medium heat, stirring often, until eggs are firm but still moist. Add salt and pepper to taste.
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