1. Check poke shoots carefully; remove pulpy stems and discolored spots on leaves. Wash poke shoots thoroughly; drain well. Tear poke into bite-size pieces. 2. Place poke shoots and water to cover in a Dutch oven; bring to a boil. Cover; reduce heat and simmer 45 minutes or until poke shoots are tender. Drain; add salt and pepper to taste. 3. Serving Suggestions: Poke Sallet may be served with Drawn Butter or Lemon-Butter Sauce.
