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Poke Sallet

Yield about 4 servings


  • 3 pounds fresh, young poke shoots
  • Salt and pepper to taste

How to Make It

  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. Place poke shoots and water to cover in a Dutch oven; bring to a boil. Cover; reduce heat and simmer 45 minutes or until poke shoots are tender. Drain; add salt and pepper to taste.

  3. Serving Suggestions: Poke Sallet may be served with Drawn Butter or Lemon-Butter Sauce.

Oxmoor House Homestyle Recipes