Instructions: Creacy greens (barbarea vulgaris, barbarea verna) are a wild member of the mustard family with a distinctive, tart and peppery taste. Also known as upland cress, they can be found in fields here in Virginia from late fall though mid-spring, and can also be bought at roadside stands. They should be designated the official green of the South, IMHO.

The way I fix them is similar to collards. Buy or harvest a big mess of them, at least three pounds. Separate the leaves from the stems (a tedious process, but well worth it in the end). Save the stems for making pot likker. Wash in two changes of water, then put into a pot along with all other ingredients. Bring to a quick boil, then reduce to a simmer and cook slowly for two to four hours. Remove the greens from the pot, strain the liquid, and serve the greens. Add stems to the liquid and cook for a few more hours, adding more fatback and vinegar if desired in order to make creacy green pot likker. Remove the stems, cool the likker, strain the fat from the top, and use as a basis for soups, stews, chili, or as a sipping broth. Dip some cornbread in the likker. Id even bathe in it, its so good!!!

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