Beer makes batters better, meat more tender, and sauces more flavorful.
Poke Salad Greens
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- #88964
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
5 pounds poke leaves, stems removed, leaves washed and rinsed
1/2 pound pork fatback, baked in oven until crisp
3 large bunches green onions, roughly chopped
directions
Bring the leaves to a boil in a large pot, allow to cook for about 15 minutes.
Drain the water from the pot and refill the pot with fresh water. Bring the pot to a boil again and allow to cook for about 15 minutes or until the leaves turn an olive green color.
Drain the leaves and rinse with cold water. Squeeze the water from the leaves, as one would do with spinach; return leaves to pot.
Pour the grease from the fatback onto the leaves and add the onions. Cover and allow to cook until the onions are very tender, then serve.
added by
bakinglover
nutrition data
126 calories, 9 grams fat, 9 grams carbohydrates, 7 grams protein per serving. This recipe is low in sodium.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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