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Field Cress

Yield about 2 servings


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

How to Make It

  1. 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.

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