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Add a photoServings: 4
Ingredients
Directions
- Pick and wash poke salad, bring to a rapid boil for 20 min. Drain and rinse with cool tepid water. Bring to a rapid boil, starting with cool water, for a second boil for 20 min. Again drain and rinse with cool tepid water. Now for the third time, starting over cool tepid water bring to a rapid boil for 20 more min. Drain and rinse with cool water. Let drain completely.
- Meantime fry bacon and save drippings; set aside. Clean and cut onion in quarters. Take liquid removed poke salad. Cook in fry pan which you fried your bacon. Add in 1/4 c. of drippings and shortening from bacon. Add in onion, 1/4 c. of water, salt to taste. Let steam fry till onions are sauteed, about 15 to 20 min. Serve and garnish with hard boiled egg and bacon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 229 | 81% |
| Total Fat 25.34g | 32% |
| Saturated Fat 8.39g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 459mg | 19% |
| Potassium 188mg | 5% |
| Total Carbs 3.68g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.62g | 1% |
| Protein 9.36g | 15% |
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