Ma Ma's Poke Sallet with Spring Onions

[Guest guest]

* Exported from MasterCook *

 

Ma Ma's Poke Sallet with Spring Onions

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 1 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds tender poke sallet leaves or young Swiss -- chard

2 tablespoons unsalted butter or peanut oil

4 large green onions (or 6 if they are small)

Salt

1 lemon, cut in wedges or Pepper Vinegar -- (recipe

follows)

Pepper Vinegar

6 ounces whole fresh peppers (see note)

About 1 cup cider vinegar

 

Wash the sallet or chard in at least two changes of water, making sure there

is no lingering grit or dirt. Trim off any tough stems. (If you are using

chard, remove all the stems and set them aside for another use. They make a

delicious vegetable on their own.)

 

If you are using poke sallet, blanch it. Half-fill a large kettle that will

comfortably hold all the leaves with eater. Bring this to a boil over high

heat and add the leaves, pressing them below the surface of the water with a

spoon. When they are wilted, but still bright green, drain them quickly and

rinse under cold running water. If you use chard, put it in a large kettle

without adding any water. The water clinging to the leaves will be enough to

wilt them. Cover the kettle and place it over medium-high heat. Cook until

the greens are just wilted, about 3 to 5 minutes.

 

Drain the greens well and rinse them briefly under cold running water. Press

them gently to remove the excess liquid and set aside.

 

Trim off the roots and any tough or defective outer leaves from the onions.

Wash and slice them crosswise as thinly as possible.

 

Melt butter in a heavy-bottomed skillet that will comfortably hold all the

greens and place it over medium heat. Add the sliced onions to the pan and

sauté until they are softened but not colored, about 4 minutes. Add the

greens and a pinch or so of salt. Sauté, stirring them frequently, until

they are tender and nearly dry, about 5 to 8 minutes. Taste and correct the

salt, then transfer the greens to a warm serving bowl. Serve at once,

passing the pepper vinegar or lemon wedges separately.

 

Don't over cook the poke: after it has been blanched, it will only take a

few minutes more cooking, and, as nineteenth-century author Lettice Bryan

aptly noted, it isn't good when it has been boiled to mush. For a vegan

version, substitute peanut oil for the butter.

 

Pepper Vinegar

 

1. Sterilize a pint jar by boiling it in a water bath for 10 minutes. Wash

the peppers well and dry them. Making sure that your hands are very clean,

pack the peppers in the jar.

 

2. In a stainless or nonreactive pan, bring the vinegar to a boil. While it

is still boiling hot, pour it over the peppers until they are completely

covered. Seal the jar and store it in a cool, dark place (the fridge is

okay) for 2 to 4 weeks before using. Use the peppers within 2 months.

 

3. For more prolonged storage, process the jar in a water bath for 10

minutes. Place the jar on a folded cloth so that it doesn't touch anything,

and let it cool completely. If it doesn't seal, reprocess it.

 

Makes 1 pint

 

- - - - - - - - - - - - - - - - - -

 

NOTES : The best choice of green onions for this are spring shallots or very

young, green Vidalia sweet onions, but even scallions will do nicely. If you

can't get poke sallet where you live, Swiss chard makes an excellent

substitute.

 

In the South, pickled peppers can be found in most markets, either in the

pickle or bottled-sauce sections. Elsewhere, they can sometimes be found in

West Indian or specialty markets. Or you can make your own; it isn't

difficult.

 

You can use any green or red hot peppers to make pepper vinegar. Cayenne,

tiny round bird peppers, and jalapenos are the most popular in the South.

Each has its own distinct character, and some are much hotter than others,

so take this into account when you are adding the peppers or pepper vinegar

to a recipe.

 

Some Southern cooks put their pickled peppers up in condiment bottles so

that they are convenient to use at the table. If you like, you can use an

old commercial catsup or Worcestershire sauce bottle, but make sure it

[Guest guest]

At 03/19/2002, Bonni wrote:

>

>

> Ma Ma's Poke Sallet with Spring Onions

>Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

 

 

Thanks for the recipes B Fowler!-) I'm enjoying them a lot.

 

There's a photo of poke here if anyone's interested

 

http://members.aol.com/keninga/poke.htm