Lean salt bacon, sliced 1/8 inch thick
Poke (enough for a "mess")

Bacon will slice easier if you partially freeze it first. Allow 2 slices per person. After slicing, remove the rind and discard. Put bacon in shallow bowl and pour boiling water over it; let sit for about 5 minutes, drain and repeat process. While bacon is soaking, prepare poke. Wash poke twice, then grab a handful in left hand.

With a butcher knife or kitchen scissors, cut poke in 1/2 inch strips. Place in kettle with water to cover. Bring to a boil and boil for 30 minutes. Drain off water and rinse in cold water. Drain.

In iron skillet, fry salt bacon until crisp on both sides. Remove from pan and add the poke. Fry poke for a few minutes to blend flavors. Taste for seasoning. Bacon grease is salty, so you may not have to add any. Stir occasionally. Serve poke with salt bacon, "soup" beans, cornbread and buttermilk. NOTE: Some like to scramble a couple of eggs in poke just before serving.