When I was growing up, times were pretty hard, and it was a little difficult for lots of folks to put food on the table.
But thanks to my parents inginuity, we ate really well.
A huge vegetable garden prospered every summer,and other fields provided potatoes, and field corn (which was ground into corn meal for our bread).
Wild greens supplemented the vegetables, to put lots of vitamins in our diets and were free for the taking.

One spicy plant that provided a “spring tonic” was Upland Cress, (commonly and locally known as Creece, Creecy greens, creasy greens.) The large rosettes of leaves were at their best in late February or early March, just before the plants burst into bloom. They could be found growing prolifically along small streams or ditches where an abundant water source kept them growing during the winter. Shrugging off the cold, they grew right along, and it was common to find large plants the size of a dinner plate.

Preparation was the same as any other green, such as collards, kale, spinach etc.
Any extras were canned to be eaten at a later date.