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Ellen Welch, the writer’s mother-in-law, gave me much the same advice, and also told me I would probably find them a bit strong.
I added a teaspoon or so of bacon grease and a pinch of baking soda, which we always put in the dry land cress to make it tender.
The outcome— the greens were pretty good. I apparently cooked them just a tad too long, and they were so tender, they didn’t need the baking soda. Actually, had I had some mashed potatoes and stewed tomatoes to go with them, and some combread, they would have been even better.
But, I’m not sure when I’ll get to enjoy them again. My wife came home while they were cooking, “What is that smell?” I think she thought I was boiling another deer head in one of her good cooking pots.
Until next time, stay well, and try to find a little time to wander aimlessly in the woods.
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