Creasies

[Eleanor Rose]

(Wikimedia Commons)​

You can find references to creasies in travel literature written about the Appalachian region dating back to the 19th century. And of course, creasies have been popular in the South for ages. In my neck of the woods they are eaten as cooked greens often served with buttermilk and corn bread. Some folks in the Southern mountains even consider them a traditional Southern Christmas dish. Creasies are good in soups, stir-frys, and quiches. My grandmother loved her creasy greens. This basic recipe will awaken your taste buds with its spicy flavor. It may also have you opening the window because creasy greens can have a strong odor when cooking (more so if you're boiling them). Wild creasies begin to appear around mid-March so be on the lookout for fresh ones this spring.


1/2 lb. chopped creasy green leaves
1/2 – 1 yellow onion, diced
2-3 tbsp. oil/fat of choice (my grandmother used bacon grease)
2 tbsp. pepper vinegar
Salt to taste

Rinse the greens thoroughly in water (you may want to boil them). Heat oil in a skillet on medium heat and caramelize the onions. Add the creasy greens and sauté them a few minutes until the greens darken and tenderize. Add a few splashes of pepper vinegar and cook one minute more. Remove from heat and add salt to taste.

 

[lupaglupa]

I'm wondering if the name is an allusion to watercress. The leaf shape is a bit similar.

 

[Eleanor Rose]

I'm wondering if the name is an allusion to watercress. The leaf shape is a bit similar.

It is indeed.

 

[donna]

I remember my Granny serving these. Thanks for adding.

 

[lupaglupa]

Folks used to know about lots of wild foods they could gather and eat - a good supplement to what they grew. So much of that knowledge seems to be slipping away, sadly.

 

[Woods-walker]

View attachment 381083
(Wikimedia Commons)​

You can find references to creasies in travel literature written about the Appalachian region dating back to the 19th century. And of course, creasies have been popular in the South for ages. In my neck of the woods they are eaten as cooked greens often served with buttermilk and corn bread. Some folks in the Southern mountains even consider them a traditional Southern Christmas dish. Creasies are good in soups, stir-frys, and quiches. My grandmother loved her creasy greens. This basic recipe will awaken your taste buds with its spicy flavor. It may also have you opening the window because creasy greens can have a strong odor when cooking (more so if you're boiling them). Wild creasies begin to appear around mid-March so be on the lookout for fresh ones this spring.


1/2 lb. chopped creasy green leaves
1/2 – 1 yellow onion, diced
2-3 tbsp. oil/fat of choice (my grandmother used bacon grease)
2 tbsp. pepper vinegar
Salt to taste

Rinse the greens thoroughly in water (you may want to boil them). Heat oil in a skillet on medium heat and caramelize the onions. Add the creasy greens and sauté them a few minutes until the greens darken and tenderize. Add a few splashes of pepper vinegar and cook one minute more. Remove from heat and add salt to taste.

Great article. Creasies were a staple where I grew up in Virginia in the late 1940s-50s. Your article brought back a lot of memories of my mother serving them with boiled potatoes and hoecakes. My relic hunting buddy and I found a bunch of wild creasies two years ago. We returned the following day and cut ourselves "a mess" (as they are called where I grew up).
I cooked them up the way my Mother did and enjoyed them and memories of my youth..... but they weren't as good as Mothers.

 

[Eleanor Rose]

@Woods-walker , have you ever heard of creasy dumplings? I vaguely remember my grandmother making these. I never partook. I much preferred her chicken dumplings. I'm so glad you enjoyed this thread and that it invoked some good memories. I have a lot of special memories that I associate with foods I loved growing up.

 

[Woods-walker]

Sorry, I have not heard of creasy dumplings. However, I once worked with a lady from Tennessee. We were talking one day and she mentioned that she and her mother canned creasies. I had not heard of it. We always ate them fresh cut. She once gave me a jar of creasies and a jar of home made canned pickles. I found both to be among the best I had eaten and were surprised how good the creasies were. .....I am a vinegar on mine style eater. lol
Their is an old country store near me that sells creasy seed. I bought about a half a pound last spring but don't have a good place to plant them last fall. We own a small farm of about 25 acres, but its mostly thick grass pasture and not suited for creases. We have an adjoining 20+ that belongs to Ducks Unlimited. I had planned to plant them there but after looking closely at it, found it not much better suited that our property. If you already know, please excuse my duplication.... You plant the seed by thinly spreading them over a very wide area, then going over them with a piece of brush, like a limb from a cedar tree to put a small amount of dirt over each seed. If you plant them too thick they will choke each other out and not materialized. It might be my imagination, but planted ones aren't nearly as tasty as wild ones. lol.

 

[donna]

I have looked and looked for creasy dumpling recipe and can't find one. Please post if you have it. Sounds interesting and maybe one to try.

 

[Eleanor Rose]

I have looked and looked for creasy dumpling recipe and can't find one. Please post if you have it. Sounds interesting and maybe one to try.

@donna , I wish I had my grandmother's recipe, but no such luck. This is the closest thing to what I remember that I have found. It sounds pretty good, but I have never given it a try. @Woods-walker , this may be a recipe you would enjoy.

Old-Fashioned Creasy Greens & Dumplings

Ingredients:

• 1 to 1 1/2 pounds chicken wings
• 2 quarts chicken broth
• 1 teaspoon hot sauce
• 1 teaspoon seasoning
• 1 lb bunch of creasies - chopped
• 4 tablespoons butter
• 1 1/2 cups cornmeal
• 1 cup all purpose flour
• 1 small minced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions for the creasies: In a large pot, combine the chicken wings, broth, hot sauce (add more if you desire) and seasoning; simmer for 20 minutes. Add the creasies and cook, stirring occasionally, until they are tender, about 20 minutes more. Stir in the butter. Remove the turkey wings and discard. Transfer the creasies to individual serving bowls, cover them with foil and keep warm. Reserve 1/2 cup of the liquid for the dumplings and reserve the rest of the cooking liquid in the pot.

Directions for the dumplings: Combine the cornmeal, flour, onions, salt and pepper in a bowl. Stir in the 1/2 cup reserved creasy liquid into the dry ingredients until just combined to form a thick batter. Bring the creasy broth back up to a boil and drop the dumpling batter into it, 1 teaspoon at a time. Simmer until cooked through, 20 to 25 minutes. Do not use a spoon to stir. Just gently shake the pot back and forth. Using a spoon will tear the dumplings apart.

Transfer the dumplings to the bowls of creasies. Spoon some of the broth over the creasies and dumplings and serve hot.

 

[donna]

Eleanor thanks very much.