Mr. Clifford brought up 2 1/2 pound bag of creasy greens (water cress) yesterday and we rinsed 'um up real good but they are too strong for eatin' uncooked...
He says he par-boils 'um fir 5 minutes, rinses 'um, then cooks 'um down fir about 2 hours, puts vingar on 'um and down the hatch...
Man, there's gotta be somethin' better to do with 'um then treat 'um like mustard greens... I mean, we only get a short season of reash ones so...
...any good recipes out there???
No pig meat, thank you... Don't eat them critters...