Tuesday, May 1, 2018
Sounds odd but around here it says SPRING ALMOST SUMMER!! I have always wondered why "Poke Salad" is called "Poke Salad", one it is not a salad and two it is cooked. My dad said it is as close to a salad as the old timers got so who knows?? Poke is really the last of the “wild grown” edibles that we have around Beaty’s Creek until the fall and it is pretty much everywhere. My grandpa use to say Poke Salad was your spring tonic; it may not be tonic but is a spring favorite. We like our "poke salad" with eggs and of course crusty cornbread. My father likes his "poke salad" with vinegar on top and served like you would any cooked green. This is What's Cookin in my Beaty's Creek kitchen tonight. Hold your breath Sal.....
1 paper grocery bag full of very young poke tips (I don’t like the stalks boiled, I have a recipe for those later on.)
1/2 cup Oil
Wash poke very good and place in a large pot, cover with water and boil for 3 minutes, now you will pour all of the water off of the poke. Why you may ask???? Well, poke will make you sick if you eat it after the first boiling. Boil again but this time boil it for only 1 minute and then pour off the water and add oil to poke. You will still have a little water in the bottom of the pot, this is fine, salt poke and sauté in oil for about 3 more minutes, now add your eggs. We don’t like ours real eggy but the amount of eggs is up to you. When you add your eggs you will need to stir and stir and stir again, this helps keep everything even and no big pieces of eggs. Cook until all the eggs are set.