Check poke shoots carefully; remove pulpy stems and discolored spots on leaves. Wash poke shoots thoroughly; drain well. Tear poke into bite-size pieces.
Place poke shoots, 2 quarts water, and salt in an 8-quart Dutch oven. Bring to a boil; cover and cook over medium heat 25 minutes. Drain well.
Sauté poke and bacon in bacon drippings 15 minutes.
Place sautéed poke and bacon in a Dutch oven with 1 quart water. Bring to a boil. Cover; reduce heat and simmer for 1 1/2 hours or until poke is tender.
Oxmoor House Homestyle Recipes
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