Peggi's Poke Salat'

Peggi Anne Tebben


I started pickin' poke salat' when I was little with my Grandmother in Oklahoma. So, I grew up eatin' it too. Here's how I do it.

★★★★★ 1 vote
15 Min


1 qt
poke salat', drained (i can it myself),don't think you can buy it that way.
2 Tbsp
heaping, bacon grease
4 large
eggs, beaten well


1First off, if starting with fresh poke:
Pick when leaves are young. If some are larger with large stems in them, strip leaves from stems.
Parboil it 3 times, using clean water each time & boiling each time for at least 10 minutes.
2Drain poke well & place in cast iron skillet, if you have one, with the bacon grease. Heat through.
3While still heating on medium heat, slowly drizzle in the beaten eggs, stirring constantly, until all eggs are in. Cook only long enough to cook the eggs. About 1 more minute, I would say. Salt good. You want to taste it.
4Serve with homemade pepper juice (vinegar in peppers)

About this Recipe

Course/Dish: Other Side Dishes
Other Tag: Quick & Easy