Poke Salat
Submitted by betty.riordan
Savory cornbread muffins loaded with cheddar, Parmesan, and properly boiled poke salat, an Arkansas Cornbread Festival recipe. A Southern wild-greens twist on cheesy cornbread.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minDown South, poke salat is a rite of spring, but it comes with one hard rule: you have got to cook it right. Those wild poke greens are toxic raw, so the leaves get boiled and drained two or three times over before they ever touch the batter. Do not shortcut that part.
Once it is properly cooked, the poke folds into a cheesy cornbread muffin batter built on a boxed mix, sharp cheddar, Parmesan, and a slug of blue cheese dressing that adds tang and keeps the crumb moist.
Onion brings bite, and the muffins bake up golden and savory, a long way from sweet. The recipe hails from the Arkansas Cornbread Festival, and it is pure backroads Southern cooking.
Kitchen Tips
- Boil the poke salat and pour off the water at least twice, three times to be safe. This step is a must, not optional.
- No poke around? Cooked, well-squeezed collards, turnip greens, or spinach stand in nicely.
- Fill the muffin cups about two-thirds full and test with a toothpick; they are done when it comes out clean.
- Serve warm with butter; these dry out once cold, so reheat leftovers briefly.
Variations
- Stir in crumbled cooked bacon or diced ham for a heartier muffin.
- Add a diced jalapeno or a pinch of cayenne for heat.
- Bake the batter in a skillet for one big wedge-cut cornbread instead of muffins.
Ingredients
Directions
Terry Wright
Arkansas Cornbread Festival Terry Wright
Pick Poke Salat (preferably tender leaves only with a few stems attached) and wash in sea salt and water to remove insects and dirt particles.
Put Poke Salat in a boiler, add 2 to 3 pinches of sea salt, and let boil for approximately 15 to 20 minutes.
Pour off water and repeat this process 2 to 3 times. Season drained Poke Salat to taste.
Any left over Poke Salat (with water completely drained) can be stored in Ziploc bags and froze for future use.
In large bowl, combine the cornbread muffin mix, Parmesan cheese and garlic powder.
In another bowl, whisk the eggs, blue cheese salad dressing and butter; stir into dry ingredients just until moistened. Fold into Poke Salat, cheddar cheese and onion.
Fill greased miniature muffin pan cups ⅔ full.
Bake at 350℉ (180℃) for 12 to 14 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from muffin pan to wire racks. Serve warm.
Comments