about 4 servings

How to Make It

Step 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.

Step 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.

Step 3

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

Oxmoor House Homestyle Recipes

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