Oh, you guys....
My grandma used to make "creases, or creasy greens." Is that a Virginia thing. They're gathered wild. They're wonderful.
My absolute favorite is vine-ripe tomatoes in the summer, sliced onto bread, topped with a thin slice of mozzarella and a sprinkling of basil or oregano, and toasted. For a fine dinner, add some of that corn of Spaw's and Bobert's cukes and cantelope. Yum.Sharon