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Poke Salad with Egg

List of Ingredients




1 1/2 pounds poke leaves and stalks
5 thick slices salt bacon
1/2 tsp salt
6 to 8 eggs, beaten

Select young tender poke greens including some tender stalks not over 6 inches long. Cut stalks as you would slice celery. Rinse well changing waters several times. Parboil, drain, and discard water that greens were boiled in. Add fresh water and 1 slice of the salt bacon. Simmer greens until tender. Fry the rest of the bacon until crisp, crumble and set aside.
To the bacon drippings left in the skillet, add greens, salt and beaten eggs and cook over low heat for about 20 minutes. Sprinkle with crumbled bacon and serve.

Recipe