In 100mg of poke there is a daily allowance of 290% Vitamin A and 227% Vitamin C and only 23 calories and 0 fat. This makes them a favorite green for me. I pick them when they are young and medium to small leaves. I cut them from the stalk at the base of the leaf omitting as much of the leaf stem as possible. I pick them before I see any color on the stalk, and can get many, many pickings from them before the stalk of the plant develops any blush.

You have to pick quite a bit of poke if you are cooking for more than one person, it really reduces in the skillet like any green does. I bring them in and plug the sink and wash them off in a cold water bath. I then stack several leaves at a time in my hand and cut them cross ways with kitchen shears into about one to two inch strips. I let them drain in a colander, tossing with my hands several times, until almost all the water is removed. It is best to pick early in the morning or mid morning to allow sufficient time to drain the water off. If you need to you can wrap them in paper towels and put in frig till time to cook them for supper.

Here is my FAVORITE RECIPE for them… I heat a large cast iron skillet and dice one/two thick cuts of hickory smoked bacon and slow cook it to render as much fat from it as possible for flavor. As soon as the bacon is rendered I throw in a medium size diced onion and a clove or two of fresh garlic run through a press and slow cook it until it is almost translucent. This is the point to which you will add the washed, drained and chopped greens. You will want to heap the greens in the skillet and gently toss them with a large spoon continually until they reduce and take on a vibrant dark bright green. I like to add a little unrefined Celtic sea salt at this point, but not too much. I like mine a little soft crisp and not cooked until they are just mush. The fat from the bacon is negligible and if you are really concerned about it you might try using olive oil and chicken broth, although the way I suggested you cook them with the bacon is the traditional southern way to serve them. Cooking them like this is a little like eating a wilted spinach salad if you have ever eaten one of those.

I noticed that you mentioned KALE in your post. I guess you know about making chips from the leaves? Here is one of my favorite snack recipes from the internet… Serves two:
4 cups kale (1 large bunch)
1 tbs. extra-virgin olive oil
1 tsp. sea salt
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Wash the kale. Fold each leaf in half and tear or cut out the tough stem, then stack and slice into manageable-size pieces. Toss pieces in a bowl with olive oil until coated, then arrange in a single layer on a baking sheet lined with parchment paper. Roast for five minutes, then turn carefully with metal tongs and roast another seven to 10 minutes until kale begins turning brown, crisp and brittle. Remove from oven and sprinkle with sea salt. Serve promptly.

An indulgent side dish for dinner — or a healthier snack alternative to chips. Roasting brings out smoky, buttery flavors and creates an irresistible, melt-in-your-mouth texture. Roasting to the point of crispness at high heat does involve some nutritional sacrifices, but it’s such a simple and delicious preparation (and one that has earned kale so many new fans), it’s worth making now and then. You can also cook longer at a lower temperature, if you prefer. And if you’re not afraid of fat, you can be more generous with the oil. For a twist, substitute Cajun spice or lemon pepper for the salt.

Hope you will try both recipes and enjoy fresh poke and Kale.

[...] something about livinglavidalupus[...]…

[...] something about livinglavidalupus[...]…