Poke Salad | Classic Southern | Recipe | Faye Thompson | @southerncooking

cubed fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein; canned tuna is more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier; tamari is often cheaper.

fresh greens

🥗Healthier: kale

💰Cheaper: iceberg lettuce

Kale is more nutritious; iceberg lettuce is often less expensive.

Cut out the large stems from the poke leaves and wash them.

Put the leaves in a kettle of water, making sure there is enough water to cover them. Cook for 15 minutes over medium-high heat.

Drain the leaves in a colander and wash with cold water at least once more.

Squeeze out all the water from the leaves.

In a bowl, mix together the salt, black pepper, and beaten eggs.

Add the bacon grease and mix thoroughly.

Pour the egg mixture into a skillet and cook until done.

Optional: Add chopped onion or green onions and/or bacon on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens