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 tepid water.
Bring to a rapid boil, starting with cold water, for a second boil for 20 minutes.
Again drain and rinse with tepid water.
Now for the third time, starting over cold 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 and Cook in fry pan that you fried your bacon in.
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.
Season with butter and vinegar if desired.
Serve and garnish with hard boiled egg and bacon.