1 lb. Poke Sallet - leaves thoroughly washed
4 strips bacon, fried and crumbled (grease reserved)
2 green onions, chopped

Place the Poke Sallet in a gallon of cold water. Bring to a boil (uncovered). Cook until desired doneness. Drain. Rinse in cold water and squeeze well. Add onions to bacon grease and cook briefly. Add Poke Sallet and heat thoroughly. Top with bacon. Serves 2. You can use fatback or Streak-O-Lean instead of bacon.