Poke Sallet Greens
- 3-4 pieces thick bacon
- 2 tbsp. sugar
- 3 tbsp. white balsamic vinegar
- Tender new poke leaves
- Wild lettuce
- Curly dock
Fill colander twice for mess to steam. Steam each colanderful (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.