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    "The tradition of gathering poke and other greens continues to this day.  It is no uncommon sight in the spring to see women walking along the roadside picking a 'mess of greens.'
    2 quarts tender young poke
    12 young green onions, chopped
    4 slices of bacon
    2 hard-cooked eggs, chopped
    1 teaspoon salt
    "Select tender young poke greens.  Clean thoroughly.  Bring to boil twice, discarding water each time.  Cover with water in large kettle and cook until greens are tender, drain.  Fry bacon until crisp, remove from dripping and set aside.  Add poke greens, salt and chopped onions to the grease.  Cook over low heat for 20 minutes, sprinkle with crumbled bacon and chopped hard-cooked eggs, and serve."

Source: Delmer Robinson, Appalachian Hill Country Cook Book (1980).