1 to 2 lbs. Poke Salad
6 to 8 slices bacon
1 lg. onion
Pick and wash poke salad, bring to a rapid boil for 20 minutes. Drain and rinse
with cold tepid water. Bring to a rapid boil, starting with cold water, for a
second boil for 20 minutes. Again drain and rinse with cold tepid water. Now for
the third time, starting over cold tepid water bring to a rapid boil for 20 more
minutes. Drain and rinse with cold water. Let drain completely.
Meantime fry bacon and save drippings; set aside. Clean and cut onion in
quarters. Take drained poke salad. Cook in fry pan that you fried your bacon.
Add 1/4 cup of drippings and shortening from bacon. Add onion, 1/4 cup of water,
salt to taste. Let steam fry until onions are sauteed, about 15 to 20 minutes.
Serve and garnish with hard boiled egg and bacon.