James Polk'S Poke Sallet - cooking recipe

Ingredients

2 lb. poke green and stalks
5 thick slices salt bacon
2/3 tsp. salt
chopped onions

Preparation

Select tender young polk greens and some tender stalks, not over 6 or 7 inches tall.
Cut the stalks into small pieces and clean the greens well, rinsing several times.
Parboil and discard the water.
Add fresh water and cook until almost tender.
Fry bacon until crisp.
Remove from skillet and set aside.
Add greens, salt and chopped onions to the bacon drippings.
Cook over low heat for about 25 minutes.
Serve with fried salt pork and corn pone.