Posted by: oceannah | March 23, 2012

Eat Your Weedies–Creasy Greens Recipe

Eat Your Weedies–Creasy Greens for Brekkie

Creasy HuH?  Creasy greens is the common name for Barbarea verna, bi-nomally speaking.  We also call it simply cress.  It’s one of the first greens to come up here and it is delicious and packed with nutrients.

Here on the homestead we eat a fair amount of ‘weeds’.  These particular creasy greens happened to take up residence in the strawberry bed.  What multi-tasking wizardry to be able to both weed a bed and harvest a crop simultaneously, if I do say so myself.





Creasy greens are of the family Brassicacae.  They are related to such time honored culinary heroes as broccoli, cauliflower, and cabbages (on the cultivated side of the family—they like the opera) as well as the lowly, but tasty garlic mustard (from the wild side—more of a fiddle & banjo crew).

How to cook creasy greens?  Use them interchangeably with any of the myriad greens you like.  Saute them lightly in some good olive oil with  a pinch of red pepper flakes, or as I had this morning, with a toss of onion and a dollop of fat free ricotta.  What a great way to start the day…Weedies, indeed.











Creasy Greens and Ricotta Skizzle

Plate:  Hand built 2009, Laguna 75 clay body, Laguna Emarude glaze (center) manganese/RIO/gertsley borate wash (rim)

Just to note folks, these are wild plants.  I have been collecting and eating wild food since the sixth grade.  Don’t put anything in your mouth that you DO NOT/CAN NOT identify.  Find a local old timer to teach you or take a course with a local herbalist.  HINT:  Look on bulletin boards at crunchy granola type places such as co-ops, health food stores, or coffee houses that host poetry slams etc. for a local herbalist who would be thrilled to show you the local edibles.  Use a field guide, Peterson’s Field Guide to Edible Wild Plants comes to mind…there are others as well.  The most important thing is to get outside explore and have fun!

Creasy Greens Ricotta Skizzle:

  • 1/2 onion large dice
  • a mess of garlic, the more the merrier
  • a nice big bunch of creasy greens, or substitute any favorite green such as spinach, chard etc.
  • 3/4 cup fat free ricotta cheese
  • 1 t olive oil (the one I used was infused w/ sun dried tomatoes for added flavor)
  • fresh cracked black pepper

Put the pan on the flame to heat, add oil, toss in onions…let them set a spell to brown up.  Once the onions brown a bit shake them around, go ahead, practice your cheffy best saute pan flip, it’s all in the wrist you know.  Next add the greens just til wilted, then top with ricotta and pepper!  Simple, Dukan PV friendly and most important DEE-lish.



  1. I’m so glad we found each other 🙂 You’re like a long lost wild oats eatin’ sister!!! I thought I was the only one that ate weeds! xoxo

    • Thanks sis! I like eating wild goodies, and lord knows I’ve sown a bushel or two wild oats 😉 I got hooked on our 6th grade field trip when the teacher fed us dandelion flower fritters and candied violets!

      • Awesome 6th grade teacher!!! I can’t wait to move home and have a garden, eat organic meat and eggs… you know, normal things 🙂 LOL

  2. […] […]

  3. Hey Anna, thinking (hoping) that I’ve got these growing nearby. Could you post a photo of the whole plant in situ please? Every year, come spring, I eyeball these little guys and think “They look familiar (and edible; )” but, usually by the time I work up the nerve to take a nibble, they’re already past their prime and kinda tough…
    So, do they have a very definite, circular growth pattern? Thanks, D

    • P.S. Love your impressions; ). Cone 6?

      • haaha! thumb & the tip of a ballpoint pen can do fun things to clay 🙂 conde 6, right on the money Deb! Hope to be building a raku kiln for a summer burn this year…I’ll keep you posted.

      • Haven’t done any yet, but Raku is definitely on my “To Do” list. Really looking forward to seeing your results: )

      • So, remember you said to be sure to remind you about your Raku firing?
        Been so long since we’ve heard from you… R you okay?

      • ah, Deb, yes…quite well just BUSY with many wonderful things…alas this little bloggy adventure
        came to a rather unimpressive halt. No raku, but cleaning out the barn to make way for some clay
        fun in the offing this summer. So pleased to hear from you. Even though I don’t visit this wee
        corner of the www much I must say, the folks I ‘met’ here I think of on certain occasions when
        I’m afield or something reminds me of the such blog friends. I hope you are well and enjoying the

      • glad to hear you’re well, LOL! Pretty much the same scenario here as there: no Raku, but moving clay; )

    • There’s none up yet Deb but don’t feel shy about reminding me to do so! You are probably looking at them. They sure look like brassicas and they shoot up a central stalk that blossoms w/ yellow flowers, by then they are bitter.

      • Yup, that’s the one, all right; although, even when bitter it’s probably good for the liver anyway; )
        Funny how you can look at a plant sometimes and just KNOW that it’s good for you, eh?: )

      • tis true, but not flawless, when in doubt field guides count!

  4. “Stalking the Wild Asparagus” by Euell(sp?) Gibbons… An EXCELLENT resource!

    • Golly, has it really been a good thirty years since my first copy of that fine book?!? Where on earth does time
      go! I have actually seen wild asparagus on the coast.

      • Honestly, I almost put it down as “Out of Print” but thought I should go have a look first; )
        Asparagus grows wild by the roadside here – apparently it likes the road salt runoff – and it’s the first thing I ever wild harvested as child (and when I was also taught what Poison Ivy looks like; )

  5. Had sent a “Summer Update” to your (old?) address, but it bounced back. New contact info?

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