Poke Greens
A hearty and nutritious green dish combining tender poke greens and spinach, enriched with eggs and a hint of soda for a unique, satisfying flavor profile.
Ingredients
Instructions
- Wash poke greens thoroughly.
- Place poke greens in a 4-quart pan, add water, and bring to a boil.
- Add 1 teaspoon of soda to the boiling greens.
- Drain off the soda water.
- Add fresh hot water to the greens.
- Bring back to boiling, lower the heat, and cook slowly for 20 minutes.
- Drain the greens and place them in a skillet with drained spinach and oil or shortening.
- Continue cooking and dip out excess water for a few minutes.
- Stir eggs in a bowl and add to the greens mixture.
- Cook until eggs are fully cooked.
Tips & Substitutions
For a milder flavor, consider blanching the poke greens twice instead of once. If you can't find poke greens, Swiss chard or kale can be good substitutes. Adjust the amount of eggs based on your preference for richness; using fewer eggs will make the dish lighter. Be sure to season with salt to enhance the overall flavor of the dish.
Serving Suggestions
This dish is best served warm and can be paired with a side of crusty bread for a complete meal. It also complements a fresh salad or can be enjoyed alongside a tangy sauce. For a delightful dessert, consider following up with Lemon-Blueberry Pudding Cake for a sweet finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a skillet over low heat, stirring occasionally, until warmed through. You can also microwave in short intervals, ensuring to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Poke Greens contains roughly 77 calories, with 7g protein, 10g carbohydrates, and 3g fat. It is an excellent source of vitamin A (135% of the Daily Value), vitamin C (45% of the Daily Value), and iron (27% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 718mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of canned?
Yes, you can use fresh spinach, but it will require a different cooking time. Fresh spinach cooks down quickly, so add it to the skillet after the poke greens are cooked and sauté just until wilted.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, consider using silken tofu blended until smooth, or a commercial egg replacer. Each option will change the texture slightly, but will still bind the dish.
Is this dish suitable for vegetarian diets?
Yes, this dish can be adapted for vegetarian diets by omitting the eggs or replacing them with a suitable alternative. It's a nutritious and flavorful option that can fit into many vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).