Poke Sallet With Fried Salt Pork

I am so sorry that I forgot to remind you about the Poke Sallet Festival, May 14-15 in Arab, Alabama. Please do forgive me. To try and make this up to you I'm going to give you a very old Poke Sallet recipe for your very own. Like you care!

Although poke weed grows from Maine to Florida, Southerners were the first to boil its leaves for a spinach-like salad. These days, poke salad lovers still mix the leaves with a little onion, bacon, and eggs for a side dish.

Poke Sallet
Serves 4
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1 1/2 to 2 pounds poke greens and stalks
4 thick slices salt bacon
1/2 teaspoon salt
chopped onions
chopped boiled egg (optional)

Select tender young poke greens; include some tender stalks not over 6 inches high. Cut the stalks into pieces. Clean the greens well, rinsing several times. Parboil and discard the water. Add fresh water and cook until barely tender. Fry bacon until crisp, remove from skillet, and set aside. Add greens, salt, and chopped onions to the drippings. Cook over low heat for about 20 minutes. Serve with salt pork, recipe follows, and <a href="http://beverlysbackporch.blogspot.com/2010/05/sour-cream-corn-pones.html">corn pone</a>.

Fried Salt Pork

Select "fat back" or side meat" with a streak of lean. Slice thickly and cover with boiling water; return to a boil, then remove and drain the meat. Dip meat in cornmeal seasoned with black pepper and paprika. Fry in hot shortening until golden brown. Drain on a paper towel. Allow 3 slices per serving. A must accompaniment to poke sallet.

 

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