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Cut the leaves and shoots into ½ inch pieces.
Bring the water to a boil in both a large and small pot.
Add the poke greens and stems to the small pot, put a lid on the pot and set a timer for 3 minutes.
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.
Drain the greens and rinse in cold water to halt the cooking. Now the greens are ready to cook or refrigerate.
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.
Drain the cooked poke shoots and rinse in cold water to halt the cooking. Now the shoots are ready to cook or refrigerate.
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.