2 lbs boiled/strained poke sallit greens
8 strips bacon
1/2 cup chopped onion
salt & pepper to taste
In large iron skillet; fry bacon until crisp, remove and set aside.
Save drippings. In large bowl; beat eggs well...add greens and onion; stir well.
Pour contents into skillet of hot drippings while stirring constantly until mixture becomes thick and eggs are fully cooked.
Crumble the bacon and toss with the egg mixture.
Salt and pepper to taste.
This is delicious served warm with peppers, baked ham, and cornbread.
Submitted By: Leisa Stephens from AR on 2000-11-17