I’ve heard of watercress tea and soup. Google watercress recipes for more ideas.

Happy eating!

I'm basically slow-cooking a pot of curry to freeze. Right now it tastes really good. It's like 5 quarts. Will the watercress just meld in and play together?

I don’t think it’s hearty enough to stand up to it. It could change the flavor but I think it might be a little odd in texture.

for teas (on whole wheat bread, with the crusts cut off for daintiness). It's a bit peppery, so using a small amount in curries or stir-fries would be interesting.

(ex.: butter lettuce -- or romaine or red leaf, etc.) with a vinaigrette dressing. Proportions so that every few bites you'd get a little hit of the bitter.
Watercress soup would be a classic -- I've never made it, but imagine it would be creamy.
I bet there's a pesto recipe.
By the time you take the leaves off the stalks there's not a whole lot left.

Also, little tea sandwiches.

If one of your mystery greens happens to be Viet Namese coriander it is incredibly easy to root, and grow in water. You can have it forever.

https://mgsantaclara.ucanr.edu/garden-help/herbs/vietnamese-coriander/

I took pics that I was going to research later, but you beat me to it. That definitely got added to the curry.

There are still a couple mysteries, both are like broadleaf grasses, I suspect one may be ramps, which I've only heard about but never tried; but the minute I tasted it, my brain just lit up and said "ramps." Gotta verify.

Thank you!

Bunch of recipes on Google.

Never heard of it, great suggestion, thank you!

https://thewoksoflife.com/chinese-watercress-soup-pork/