Name: Poke Sallet and Eggs (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 8 ounces Poke Sallet leaves - young, tender; 6 Large Eggs; 3 tablespoons Apple Cider Vinegar; 1/4 cup Vegetable Oil; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper

Recipe tier

A simple, traditional preparation of Poke Sallet with hard-boiled eggs, showcasing the unique flavor of this Southern green.

Total 45 min

Serves 4

Steps 6

Ingredients 6

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Soul kitchen · 62 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Poke Sallet
8 192 ounces Poke Sallet leaves - young, tender
Eggs
6 170 Large Eggs
Dressing
3 45 tablespoons Apple Cider Vinegar
60 cup Vegetable Oil
120 teaspoon Salt
60 teaspoon Black Pepper

Equipment

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Instructions

🎙️ Cook with voice coach

Wash Poke Sallet leaves thoroughly in multiple changes of cold water. This is crucial to remove bitterness.
Boil Eggs until hard-boiled, about 10-12 minutes. Cool, peel, and chop.
Combine all Dressing ingredients in a jar and shake well to emulsify.
Place Poke Sallet leaves in a large bowl. Add chopped Eggs.
Pour Dressing over Poke Sallet and Eggs. Toss gently to coat.
Serve immediately.