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Title: Classic Southern Poke Salad Recipe

Quote by a famous chef: "Southern Poke Salad is a beloved classic dish that has been enjoyed for generations in the South. It's a perfect example of how simple ingredients can come together to create something truly delicious." - Emeril Lagasse

History of Recipe:
Poke salad has a long history in the Southern United States, where it is a popular dish made with the leaves of the pokeweed plant. The plant grows wild in many parts of the South, and has been used for centuries as a food source. The leaves of the pokeweed plant are harvested when they are young and tender, and then cooked to make poke salad. The dish is a traditional staple of Southern cuisine, and is often served with bacon and onions.

Difficulty Level: Easy

Ingredients:

1 gallon of tender poke leaves
6 eggs
1 tsp salt
1 tsp black pepper
2 tbsp bacon grease
Chopped onion or green onions and/or bacon (optional)
Equipment Required:

Kettle or large pot
Colander
Skillet
Preparation Time: 30 minutes

Directions:

Cut out the large stems from the poke leaves and wash them.
Put the leaves in a kettle of water, making sure there is enough water to cover them. Cook for 15 minutes over medium-high heat.
Drain the leaves in a colander and wash with cold water at least once more.
Squeeze out all the water from the leaves.
In a bowl, mix together the salt, black pepper, and beaten eggs.
Add the bacon grease and mix thoroughly.
Pour the egg mixture into a skillet and cook until done.
Optional: Add chopped onion or green onions and/or bacon on top.
Cooking Tips:

Make sure to remove all the large stems from the poke leaves before cooking.
Wash the leaves thoroughly with cold water to remove any dirt or debris.
Squeeze out all the water from the leaves before adding the egg mixture.
Use bacon grease for added flavor.
Cooling Time: 10 minutes

Servings: 4-6

Nutritional Information:

Calories: 223
Fat: 17g
Carbohydrates: 4g
Protein: 14g
Recipe Notes:

Make sure to only use young and tender poke leaves, as the older leaves can be tough and bitter.
The berries of the pokeweed plant are poisonous, so be careful when harvesting the leaves.
This recipe is traditionally served hot, but can also be enjoyed cold as a salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Substitutions and Variations:

Instead of bacon grease, you can use butter or vegetable oil.
Add chopped garlic or red pepper flakes for extra flavor.
Use spinach or other greens instead of poke leaves.
Storage and Reheating Instructions:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply microwave or heat in a skillet until heated through.
Keywords: Southern, Poke Salad, Pokeweed, Bacon, Onion, Eggs.






Chapters
0:00 Intro
0:14 Welcome message, special guest Caroline Ferguson
1:32 Ingredients and Directions for preparing Poke Salad
14:00 Presentation
14:18 Photos
14:45 Outro

@southerncooking

The fact that this is my most popular recipe on this channel intrigues me somewhat. Although I genuinely enjoy eating poke salad, it is not one of my most frequently requested meals. My homemade chicken and dumplings are frequently requested by family and friends. Rarely does someone request that I prepare them pokeweed. Don't get me wrong, it's pretty good. Simply put, not many people ask for it. Some of my closest pals actually refuse to consume pokeweed. They simply are unaware of what they are missing. I suppose people's preferences for food at the table differ from the popularity of recipes on the Internet.