Pick a desired amount of tender "wild" poke greens, clean and wash. Place in a large kettle and boil until tender, about 15 minutes. Drain and rinse. Fry in an iron skillet. Season well with bacon drippings, salt and pepper. When almost done, add 3 eggs (beaten), continue cooking until the eggs are done. Serve with stewed potatoes and cracklin' corn bread. "Good Ole Country!" Onion can be added, if desired. Growing up, this dish was a must every spring for me and my six brothers.
To get the real feel of Southern Poke Salat (which, by the way, is the correct spelling), have a listen of the great tune "Polk Salad Annie" by Tony Joe White. Click on the player below.
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