Mo-Mo'S Poke Sallet

1. 1

   Cut young and tender green poke sallet leaves in spring of year.

2. 2

   Parboil until tender.

3. 3

   Drain in colander and rinse twice with cold water.

4. 4

   Fry several strips of bacon and remove from frypan to drain.

5. 5

   Chop medium onion and saute in bacon grease. Add greens and stir until heated throughout.

6. 6

   Salt to taste. Slice 2 or 3 hard-boiled eggs on top of greens in serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.