"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
wild poke (as much as can be poked in a grocery bag) bacon grease salt to taste vinegar
Wash poke 3 times, put in a large pan and cover with water. Bring to a boil, reduce temperature and cook until tender. Drain. Rinse with cold water. Drain.Heat bacon grease in a skillet. Add poke and salt. Cook about 15 minutes. (You may need to add some water.) Pour vinegar over individual servings and, of course, serve with cornbread. Submitted by Juanita Owen: Mom looked forward to the first fresh mess of poke in the spring. Gene and Lee usually found a few early shoots for her.
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