Field Cress

Oxmoor House
about 2 servings


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1 pound field cress
2 cups water
1 (1/4-pound) ham hock


Remove tough stems from field cress. Wash and pat leaves dry. Place field cress, water, and ham hock in a small Dutch oven. Bring to a boil; reduce heat. Cover and cook over low heat 25 minutes. Drain well.

Created date

February 2010