Poke Sallet Greens
- 3-4 pieces thick bacon
- 2 Tbsp. sugar
- 3 Tbsp. white balsamic vinegar
- Tender new poke leaves
- Wild lettuce
- Lamb's Quarters
- Curly Dock
Fill colander twice for mess to steam. Steam each colander-full (with cover) until limp. Then cut up and put in covered cook pot or pan to wait for frying.
In a large skillet, fry bacon until crisp, then remove. Pour vinegar and sugar Into grease and stir well. Add broken up bacon, a little water if needed and then chopped greens a little at a time, stirring to coat them.
Reduce heat, cover, simmer until served.