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.
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.