Step 1

Cut the leaves and shoots into 1/2 inch pieces.

Step 2

Bring the water to a boil in both a large and small pot.

Step 3

Add the poke greens and stems to the small pot, put a lid on the pot and set a timer for 3 minutes.

Step 4

Drain the greens, cover with roughly 3 quarts of fresh boiling water, put the lid back on and cook for another three minutes. Repeat the process one more time.

Step 5

Drain the greens and rinse in cold water to halt the cooking. Now the greens are ready to cook or refrigerate.

Step 6

Bring 4 quarts of water to a boil in a pot, add the pokeweed shoots, cover, and cook for 10 minutes at a rolling boil.

Step 7

Drain the cooked poke shoots and rinse in cold water to halt the cooking. Now the shoots are ready to cook or refrigerate.

Step 8

Heat the greens in the bacon grease or cooking oil, season to taste with salt, and serve with a lemon wedge as a side dish, or however you like your greens.