James Polk'S Poke Sallet

1. 1

   Select tender young polk greens and some tender stalks, not over 6 or 7 inches tall.

2. 2

   Cut the stalks into small pieces and clean the greens well, rinsing several times.

3. 3

   Parboil and discard the water.

4. 4

   Add fresh water and cook until almost tender.

5. 5

   Fry bacon until crisp.

6. 6

   Remove from skillet and set aside.

7. 7

   Add greens, salt and chopped onions to the bacon drippings.

8. 8

   Cook over low heat for about 25 minutes.

9. 9

   Serve with fried salt pork and corn pone.

* Per serving · 4 servings · Values may vary.

No additional tips available.