Ingredients

2 pounds freshly picked, young poke salad leaves (or other greens such as dale, turnip or collard)
1/2 pound thick-sliced bacon
1 medium onion, chopped
Hot sauce
Hard-cooked egg, optional

Directions

Wash the poke leaves well. Parboil the leaves and stems twice in a medium saucepan, pouring off the water each time after parboiling. Boil a third time in clean water for 20 to 30 minutes or until tender. Rinse and drain well.

Fry the bacon and remove from the pan. Add the onion and the greens and cook in the bacon dripping about 15-20 minutes or until tender. Add the hot sauce to taste, and serve topped with the bacon and a sliced hard-cooked egg, if desired.