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.
Ingredients
Method
- Fill a saucepan with water and bring to a boil. Boil poke 5 minutes.
- Drain poke in a colander. Discard water from the pot and fill with fresh water.
- 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.
- Combine eggs, cheese, salt, pepper, and chopped poke in a mixing bowl. Whisk until evenly combined.
- 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.
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