Someone asked me about Creasy Greens, so I decided to share my knowledge of them with everyone. Creases or Creasy Greens are Upland Cress, a peppery green that is widely enjoyed in the South. They're used as pot greens, wilted greens, and salad greens. Vinegar is the traditional dressing. Before widespread herbicide use, they used to come up wild in cornfields during winter and early spring, and were sometimes called "Winter Cress." If you want to get the Creasy Greens grown in Southern Appalachia, look for the scientific name barbarea verna. Creases are planted at different times in different zones. I usually manage to grow 2 or 3 crops each year. Be careful if you buy them; many growers pick weeds along with the Creases.
Creases should not be confused with Greasy Greens. Greasy Greens are a type of collard, which gets its name from leaves that appear shiny. Luckily, the sheen on the leaves repels insects that normally dine on collards.