- 3 pounds fresh, young poke shoots
- 3 quarts water, divided
- 3/4 teaspoon salt
- 5 slices bacon
- 2 tablespoons bacon drippings
How to Make It
Check poke shoots carefully; remove pulpy stems and discolored spots on leaves. Wash poke shoots thoroughly; drain well. Tear poke into bite-size pieces.
Place poke shoots, 2 quarts water, and salt in an 8-quart Dutch oven. Bring to a boil; cover and cook over medium heat 25 minutes. Drain well.
Sauté poke and bacon in bacon drippings 15 minutes.
Place sautéed poke and bacon in a Dutch oven with 1 quart water. Bring to a boil. Cover; reduce heat and simmer for 1 1/2 hours or until poke is tender.