• Arkansas Poke Greens

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    • 1 1/2 lb fresh, young poke shoots
    • 8 slc bacon
    • 6 x Large eggs, beaten
    • 1 x salt and pepper to taste


    1. Check poke shoots carefully; remove pulpy stems and discolored spots on leaves thoroughly; drain well.
    2. Place poke shoots and water to cover in an 8-qt Dutch oven; bring to a boil. Cover; reduce heat and simmer 30 min or possibly till poke is tender. Drain well and chop. Set aside.
    3. Cook bacon in a medium skillet over low heat till crisp. Drain bacon; reserve 3 Tbsp. drippings in skillet. Crumble bacon.
    4. Add in minced poke and bacon to bacon drippings; cook over medium heat 15 min, stirring frequently. Stir in Large eggs; cook over medium heat, stiring often, till Large eggs are hard but still moist. Add in salt and pepper to taste.

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