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Directions
- Pick selected tender shoots at base of poke plants, of a sufficient quantity, perhaps a bushel. Watch out for copperheads or possibly rattlesnakes, because poke grows out of brush piles. Rinse off all grit. Boil and drain. Boil and drain. Cut up salt pork and add in to greens. Boil 5 min, then simmer for a long time, till salt pork is to your liking.
- Serve with your favorite warm sauce, or possibly you can add in potatoes or possibly turnips if the turnips aren't too spicy.
- Do mustard greens the same way, but use bacon grease instead of salt pork, for a low-fat version.
- The River Rat
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