Recipe - Creacy Greens

3 pound Unstrippped creacy greens
2 Chunks smoked fatback
1 cup Vinegar
8 Cloves garlic
2 tablespoon Black pepper
1 Onion; quartered
4 qt Water
2 Tabasco peppers

Creacy greens (barbarea vulgaris, barbarea verna) are a wild member of the
mustard family with a distinctive, tart and peppery taste. Also known as
upland cress, they can be found in fields here in Virginia from late fall
though midspring, and can also be bought at roadside stands. They should
be designated the official green of the South, IMHO.

The way I fix them is similar to collards. Buy or harvest a big mess of
them, at least three pounds. Separate the leaves from the stems (a tedious
process, but well worth it in the end). Save the stems for making pot
likker. Wash in two changes of water, then put into a pot along with all
other ingredients. Bring to a quick boil, then reduce to a simmer and cook
slowly for two to four hours. Remove the greens from the pot, strain the
liquid, and serve the greens. Add stems to the liquid and cook for a few
more hours, adding more fatback and vinegar if desired in order to make
creacy green pot likker. Remove the stems, cool the likker, strain the fat
from the top, and use as a basis for soups, stews, chili, or as a sipping
broth. Dip some cornbread in the likker. I'd even bathe in it, it's so
good!!!
Recipe By : Tom Solomon

Posted to EATL Digest 17 November 96

Date: Mon, 18 Nov 1996 09:35:20 0800 (PST)

From: Tom Solomon bigheat@earthlink.net