The Feisty Forager: Creasy Greens
March Madness — Day 17
Creasy greens, or upland cress (Barbarea verna) are yet another iconic southern spring staple. Rich in vitamins A, C and K, they can be eaten raw in salads, layered in sandwiches as a substitute for water cress, or “kilt” in bacon fat and served hot alongside a juicy steak or some spicy fried chicken.
As one of the very early spring greens, they are the perfect tonic to chase away the winter blues, and as they often can be found along the river banks when fishing season opens, are a great accompaniment to fresh fried river trout.
Try throwing them in a blender to green up a smoothie, or toss in a few nuts and some parmesan along with a drizzle of olive oil and a few cloves of garlic or some ramps, to make a pesto. Squeeze off the budding flower heads and sauté lightly like broccolini to garnish your savory dishes. Gather up a healthy mess and make up recipes as you go. That’s what cooking’s all about!
This article is one of a month-long series of foraged treasures. For more recipes from the field and forest, check out Appalachian Appetite: Recipes from the Heart of America.
