ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes

Creasy Greens Make a Great Addition to Family Dinners

Updated on February 2, 2017

Gathering Creasy Greens

Fields that were used to grow a crop on a previous year and which have not undergone Spring plowing are the best place to find creasy greens. A good sharp knife and a container or bag of some kind are all that is needed to procure the green leafy plants that grow randomly and wild.

To harvest one only has to cut the plant off at ground level taking care to shake off any dirt that may be attached. Thorough washing as one prepares to cook will insure that no dirt or undesirable leaves enter the crock pot. Although tender, the larger center stem should be removed.

Creasy are best when they are cut before flowering and grow too large. We in the southland enjoy eating them with cornbread and the pot licker is an added bonus. Creasy greens have a stronger more pungent taste than mustard greens, kale or the New Years Day favorite, collards.

I'm Bringing a Pot of Creasy Greens

Living here in the South church dinners and family dinners are common and especially in the Blue Ridge mountains. We also have access to some wonderful wild plants which grow that are often harvested for food. Some of the more common are Pokeweed, ramps and creasy greens which is one of my favorites.

Creasy greens may be found almost anywhere and their seeds are scattered by the wind and bird droppings. Most often creasy greens are found in fields that have not yet undergone Spring plowing and are easily spotted by their green leafy foliage growing on an otherwise brown field.

A sure sign of Spring is the desire of country folk to have a "mess" of creasy greens a custom and tradition. Church dinners or at family dinners someone will most always have a huge crock pot of creasy greens, dried beans of some type, cornbread and potatoes. As is the case for most greens cooked in the mountain style of cooking, the greens are seasoned with country cured ham or at the very least, a hambone.



Comments

    0 of 8192 characters used
    Post Comment

    • Fiddleman profile image
      Author

      Robert Elias Ballard 6 months ago from Zirconia, North Carolina

      Hi AliciaC, Thanks for reading my hub. Creasy greens is the name we know them by here in the Blue Ridge and other parts of WNC and East Tennessee as well as other areas. They grow wild but I did see where seed can be purchased and planted much like one would sow kale or mustard greens. In some areas they are know as upland cress. My Aunt would always gather them in the country during the late winter and early spring and can them. They have a wonderful taste and are often cooked with bacon drippings, salted pork or some good old sugar cured country ham. I love them with cornbread breaking up the bread and covering with the creasy greens with plenty of pot licker.

    • AliciaC profile image

      Linda Crampton 6 months ago from British Columbia, Canada

      I'm another person who has never heard of creasy greens before. I'd love to try them with cornbread.

    • Fiddleman profile image
      Author

      Robert Elias Ballard 6 months ago from Zirconia, North Carolina

      Breakfastpop, thanks for stopping by to read.

    • Fiddleman profile image
      Author

      Robert Elias Ballard 6 months ago from Zirconia, North Carolina

      Well, praise the Lord!! Samsons1, been missing you!! I haven't written very much on hp of late and so good to see your remarks. Yeah buddy, we had a mess Sunday, the best I have ever eaten. Hope all is well in your world.

    • profile image

      Breakfastpop 6 months ago

      I just learned something new!

    • samsons1 profile image

      Sam 6 months ago from Tennessee

      You made my mouth water reading this as my mind raced back to childhood and the sweet smells coming through the house of fresh cornbread and a pot of creasy greens cooking on my Aunt Birdy's old wood stove. I miss those times but hold dear the memories...

    • Fiddleman profile image
      Author

      Robert Elias Ballard 6 months ago from Zirconia, North Carolina

      Good morning Jo, I am surprised you haven't heard or eaten creasy greens. My folks came from farm families who knew plants. I don't think city folks ate creasy greens. It could be a regional cuisine peculiar to this area. Whatever, they sure do light up the taste buds.

    • jo miller profile image

      jo miller 6 months ago from Tennessee

      I've lived in the South all of my life and never heard of creasy greens. I'm going to go looking for some.

    • Fiddleman profile image
      Author

      Robert Elias Ballard 6 months ago from Zirconia, North Carolina

      Well, now you have after reading my little hub. Very common here in the Blue Ridge mountains of WNC and most of us who grew up with parents who came through the depression and whose diet included crops they could grow and preserve also knew the edible plants found in nature. I hope at some point you are able to try creasy greens. Some grocery chains do carry them either canned or in the produce section. Thanks for your comment.

    • FlourishAnyway profile image

      FlourishAnyway 6 months ago from USA

      Wow, I have never heard of these in all my ramblings throughout the South. I've lived in a number of southern states, from Virginia to Georgia to Louisiana and South Carolina, plus others. Never heard of these!