2 c. cooked poke weed or poke
1 c. chopped green onions
6 eggs, well beaten
1/2 stick margarine
2 Tbsp. bacon drippings
pepper and salt to taste
Boil poke weed in salted water for 1 hour; drain. Rinse
in cold water, drain and chop. Combine margarine and bacon
drippings in a large skillet. Add onions and cook until
tender. Add poke weed and simmer. Just before serving,
scramble in eggs and cook until done.
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