Name: Poke Scrambled Eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Southern
Ingredients: 4 (5 to 6 inch) poke leaves and tender stems (peel stems if large); 3 large eggs; 1/4 cup shredded cheddar cheese or any cheese you like; salt and freshly ground black pepper to taste; *optional* hot sauce for serving

Poke Scrambled Eggs

Spring has sprung and poke (or pokeweed) is popping up in abundance in the South. If you know, you know. There aren’t many recipes out there online so I thought I'd share a basic one with you. One where the add-ons are endless. Rule #1 is very important: do not skip the double boil. Poke is only safe to eat when properly cooked.

20 min total 5 min prep 15 min cook 2 177 cal

Ingredients

2 serv.

4 (5 to 6 inch) poke leaves and tender stems (peel stems if large)
3 large eggs
1/4 cup shredded cheddar cheese or any cheese you like
salt and freshly ground black pepper to taste
*optional* hot sauce for serving

Instructions

Tap a step to mark it done

1 Fill a saucepan with water and bring to a boil. Boil poke 5 minutes.
2 Drain poke in a colander. Discard water from the pot and fill with fresh water.
3 Bring water to a boil, add poke and boil 5 minutes again. Drain and transfer poke to a cutting board. Chop when cool enough to handle.
4 Combine eggs, cheese, salt, pepper, and chopped poke in a mixing bowl. Whisk until evenly combined.
5 Heat a large skillet over medium-high heat. Add egg/poke mixture and cook 3 minutes. Stir once and turn heat off. Transfer to plate and serve.