Our good friend Tim just posted this absolutely delicious recipe for Creasy Greens or Cress Salad. Creasy Greens (watercress) have always been known for their slightly bitter and almost spicy leaves because it grows at the basins of running water. The green is among the most highly nutritious vegetables, many of the great herbalists wrote of the revitalizing power of watercress. The health benefits of watercress are attributed to its extremely high nutrient content that includes B1, B2, B6, C, E, manganese, and carotenes. It also a good source of calcium, fiber, iron and copper. Watercress livens up raw salad and it also makes a valuable juice.
According to Tim, the recipe is simple:
1. Bring a large pot of water to boil and add any type of smoked meat, salt pork, ham pieces. Tim prefers smoked jowl . Add fresh ground pepper but no salt. **If you’re looking for a vegetarian option, try not to add anything dramatic that will take away form the greens. We would recommend keeping it simple here, no tofu or mock-meat here, stick with some simple root vegetables such as well seasoned potatoes and maybe a handful of chopped parsnips. You could even roll those potatoes in some smoked salt, but don’t go too heavy.
2. Let this continue to simmer with the meat for about an hour and half. This will season the water.
3. Begin adding creasy greens in small batches to wilt keeping the water at a simmer and stirring occasionally. 45-50 minutes should do.
4. Remove the pot from the stove. Allow the liquid to come to room temperature as this will continue to allow the creasy to soak up flavor.
5. Serve as a side with a little of the juice adding diced onion and apple vinegar for an amazing flavor. The remaining can be frozen and used as a side dish well into spring.
Nutrition? 100 grams of winter cress (creasy greens) contain an impressive 5,067 I.U. of vitamin A and 152 milligrams of vitamin C. By comparison, the same weight of raw broccoli spears rates only 2,500 I.U. of vitamin A . . . and oranges (which of course are universally acknowledged as a good source of vitamin C) provide a comparatively measly 50 milligrams of C per 100 grams!
Original recipe found at Tim Vidra’s E.A.T. blog.