Poke Sallet Greens

• 3-4 pieces thick bacon
• 2 Tbsp. sugar
• 3 Tbsp. white balsamic vinegar
• Tender new poke leaves
• Wild lettuce
• Lamb's Quarters
• Dandelion
• Curly Dock
• Watercress

Fill colander twice for mess to steam. Steam each colander-full (with cover) until limp. Then cut up and put in covered cook pot or pan to wait for frying.

In a large skillet, fry bacon until crisp, then remove.  Pour vinegar and sugar Into grease and stir well. Add broken up bacon, a little water if needed and then chopped greens a little at a time, stirring to coat them.

Reduce heat, cover, simmer until served.