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Title: Creecy Greens
Yield: 1 Serving

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Instructions

I've been hearing lots around here about turnip and mustard greens, as well
as collards, but no one seems to appreciate our native green, dry land
cress. Surely somebody around here besides would be right pleased for a
mess of 'em. Around Ashwood in old Maury, you'd find people (the older
black folk mostly) picking them through the winter. I think they're great,
though I usually mix my greens up, and never cook collards because of the
stench. The lazy ones among you can even buy them canned. "Betty Lee"
creecy greens (canned in Crossville, I think) can be found in stores back
in the Dimple, but I've never seen them here on Capitol Hill.

Common Winter Cress (Dry Land Cress, "Creecy Greens," "Creesy Greens,"
"Scurvy Grass"), Barbarea vulgaris, is a member of the mustard family,
(Brassicaceae).

The rosettes are easy to identify, and you''' find it one of those common
"weeds" now taking over your garden in its winter abandonment. The small
leaves are good on salads, or munching on raw in the field.

Try some tonight! You might cut up a few ramps along with them.

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Contributor: Richard Quin

Preparation Time: 0:00

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