I was feeling a bit homesick for Alabama
Some Down Home Dinner
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Some Down Home Dinner
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My Way of Cooking Poke
Gather about 1/4 bushel of poke sallet. Stems are ok as long as they have not got tough or turned red.
While you are washing the greens, bring a large (2 gal.) pot with 2 quarts of water in it to a boil.
Add greens and 1/2 teaspoon of baking soda to boiling water. Boil greens for 5 minutes.
Pour off and discard first water. When greens are drained place back in pot with 2 more quarts of water, salt, and 4 slices of cooked bacon. Cover and boil until the stems are tender.
Eat like spinach. Be sure and crumble some cornbread in the pot likker and eat it.
Poke sallet is also good this way: Drain greens and mix with scrambled eggs.
I tried freezing some cooked greens for hard times, but it doesn't work. They are not very good after being frozen.
Best greens on earth!
Stan
While you are washing the greens, bring a large (2 gal.) pot with 2 quarts of water in it to a boil.
Add greens and 1/2 teaspoon of baking soda to boiling water. Boil greens for 5 minutes.
Pour off and discard first water. When greens are drained place back in pot with 2 more quarts of water, salt, and 4 slices of cooked bacon. Cover and boil until the stems are tender.
Eat like spinach. Be sure and crumble some cornbread in the pot likker and eat it.
Poke sallet is also good this way: Drain greens and mix with scrambled eggs.
I tried freezing some cooked greens for hard times, but it doesn't work. They are not very good after being frozen.
Best greens on earth!
Stan
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Rich777 wrote:Fresh poke sallet, haven't had the good fortune of having that for years! Great eats!!! Cooked with some fatback?
It must be an acquired taste, kind of like LuteFisk. Tried some greens years ago when I was taking a class at Ft.Gordon. I'll try anything once. Once was enough for me
Deputy Dave
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