COOKED POKE SALAD FRIED RICE
This is a polk salad recipe with a twist- Poke Salad Fried Rice. It makes a complete, hearty meal that showcases the flavor of the greens with the saltiness of soy sauce to compliment.
Provided by Scarlet Paolicchi
Categories Family Food Ideas And Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Wear disposable gloves and chop the poke salad greens into about 1 inch sections.
- Boil your Poke Salad Greens for 5 minutes, pour off the water.
- Boil a SECOND TIME for half an hour, drain the water.
- If you still saw any color in the water, you may want to boil a third time just to be extra careful.
- When done place them in a strainer allow to drain.
- Add about 1 tablespoon of olive oil to a large pan over medium heat.
- Brown onions. Then add garlic, ginger root, salt, pepper and spices.
- Add the rice, stirring to warm it and crisp it up a little.
- When it is getting hot, you can add the raw eggs (mixed in a bowl).
- Mix it well so the egg is evenly distributed.
- Then add your cooked poke.
- Stir while the mixture cooks evenly.
- Prepare to serve with your desired garnishes.
Nutrition Facts : Calories 322.38 kcal, Fat 25.66 g, TransFat 0.1 g, Cholesterol 99.97 mg, Carbohydrate 18.15 g, Protein 5.67 g, Fiber 1.49 g, Sugar 2.23 g, SaturatedFat 2.59 g, Sodium 403.55 mg
SOUTHERN POKE SALLET
We have a large abundance of this down here in the South during the spring time. It grows like weeds and it is a very tasty green if cooked right. "Most people has never heard of Poke Sallet especially the younger generations or Northerns, lol." --Robert
Provided by Robert Priddy
Categories Other Side Dishes
Number Of Ingredients 4
Steps:
- 1. Pick poke when it is small enough to be tender. Parboil in enough water to cover greens. This takes about 15 minutes. Drain and rinse thoroughly.
- 2. Cook a second time, until leaves are very tender, drain water off. This 2 step cooking process removes excessive Vitamin A in the leaves which may be toxic.
- 3. In a skillet cook your bacon to obtain bacon drippings.
- 4. Remove bacon, sauté onions. Add drained greens, stirring well. Break eggs into greens and scramble all together. Then crumble your bacon and mix it all together.
POKE SALET
My Grandmother would make this often when I was a little girl. She and my Grandpa would stop on the side of the road and pick some whenever they saw it growing and it is delicious! However, do make sure you know exactly what you're picking. Poke has pointy leaves, red stems and dark red berries. The berries are not edible so do...
Provided by Amy H.
Categories Other Side Dishes
Time 2h20m
Number Of Ingredients 7
Steps:
- 1. Correctly identify and pick your poke. Try to pick them when they are young as the greens will be more tender and have a nicer flavor.
- 2. Cut just the leaves from stems.
- 3. Soak your greens in cold water for 20-30 minutes and wash very thoroughly. Dry by pressing between clean towels or using a salad spinner.
- 4. Chop greens into bite-size pieces.
- 5. Set three pots of water to boil and add a teaspoon of salt to each pot. Boil in first pot for five minutes. Drain and rinse with cold water. Transfer to the next pot of clean boiling water. Repeat the process with each pot of clean boiling water. Do not skip this step. Drain and set aside.
- 6. Saute onions in bacon grease.
- 7. Add drained greens, stirring well.
- 8. Sprinkle corn meal, salt and pepper over greens, and pour beaten egg into greens, scramble all together until egg is cooked and ingredients are well blended and serve.
AHI POKE SALAD
You can find this appetizer all over Hawaii, it is a raw tuna salad that my aunt makes. During the hot summer months, it is especially refreshing as a mini entree! Cold, tasty and good for you!
Provided by SKYELIGHT
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 3 g, Cholesterol 63.8 mg, Fat 5.6 g, Fiber 1 g, Protein 33.9 g, SaturatedFat 1 g, Sodium 77.9 mg, Sugar 1 g
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