If you’re from the southeastern part of the United States, you may already be familiar with upland cress; it’s known there as creasy greens. This cousin of watercress has been foraged in the region for decades (it’s popular in Great Britain, too). For the rest of us, upland cress is a relative newcomer to the produce aisle. Its flavor is peppery and pungent, like watercress but stronger.
Upland cress is great in sandwiches and salads, and it also makes a nice garnish for soups and cooked meats, fish, or poultry.
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