Title: Poke Sallet with Bacon
Categories: Southern Vegetable Pork Side dish
Yield: 4 Servings

3	lb	Fresh, young poke shoots
3	qt	Water, divided
3/4	ts	Salt
5		Slices bacon
2	tb	Bacon drippings

Check poke shoots carefully; remove pulpy stems and discolored spots on leaves. Wash poke shoots thoroughly; drain well. Tear poke into bite-sized 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.

Saute poke and bacon 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.

1 The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham, Alabama MM Format by John Hartman Indianapolis, IN

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