- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Creases is another salad-like green that grows mostly in cornfields. You cook them like turnip greens. The leaves of creases are sharp-tasting, like watercress and can be cooked or used raw in salads. It is gathered young, within days of its appearance.
Boiled Creases
"Put in a piece of middling meat in the morning to boil. Boil for at least two hours or as long as it takes to get it tender. Take the grease off the meat, add it to the pot of water, and bring to a boil. Add cleaned creases and boil for thirty minutes."
Arie Carpenter, "The Foxfire Book of Appalachian Cookery". page 176.
Boiled Creases
"Put in a piece of middling meat in the morning to boil. Boil for at least two hours or as long as it takes to get it tender. Take the grease off the meat, add it to the pot of water, and bring to a boil. Add cleaned creases and boil for thirty minutes."
Arie Carpenter, "The Foxfire Book of Appalachian Cookery". page 176.