Smothered Bull Thistle

How could something so prickly taste good?  The reward of dealing with the spines is a tasty meal that is available just about anywhere in the Unites States, and in many other parts of the world.  All plants have a means of protecting themselves, and spreading their seed to propagate the next generation of their particular species.  Some plants are poisonous, some taste like gym socks, and like the Bull Thistle, some will poke the ever-loving crap out of you if you try to touch it, much less eat it.

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The Bull Thistle in all its prickly glory. The wild edible that bites back!

However, they are relatively easy to “skin” once you’ve done it a time or two.  For identification, and collection methods for this wild edible plant, see my previous post,  Bull Thistle (Cirsium horridulum).

Ingredients:

  • 2 or 3 chopped stalks of Bull Thistle.  Stalk should be cleaned of devil spikes, and tough outer skin removed.  Use stalks no more than 18 inches tall to avoid tough and fibrous stalks.
  • 1/2 to 1 clove of garlic
  • 1/2 cup Vegetable or Chicken Broth
  • Salt & Pepper to taste
  • 1/2 tbsp of Worcestershire sauce (a splash or two)

Preparation:

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Just throw all of the ingredients in a pot, cover and cook until soft!  It’s that easy.

This recipe uses only the stalk of the Bull Thistle, but can be combined with a meat source, or the de-spined leaves as well.  You can also add other veggies to smother along with it.  Let your mind wonder.  After I’ve cleaned the stalks as mentioned in the Bull Thistle article, I cut them up into bite sized pieces, and mince up the garlic.  The pictured dish uses wild garlic collected along with my kids on the same outing that we picked up the thistle.  You can read about the wild garlic/wild onion here.

Throw all of the ingredients into a pot, cover over medium heat.  Smother the ingredients together until the pieces were soft, or about 10-15 minutes depending on the size of the pieces.  I think that Smothered Bull Thistle has a similar texture and taste to smothered summer squash, but Mrs. Greatoutdoordinary disagrees with me.

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Simple, Easy, Tasty & Free!

AS WITH ANY OF THE INFORMATION CONTAINED ON THIS WEBSITE, DO NOT USE THE INFORMATION CONTAINED HEREIN FOR IDENTIFICATION OF ANY WILD PLANT OR OTHER MATERIAL.  IT IS FOR ENTERTAINMENT PURPOSES ONLY, AND YOU SHOULD CONSULT WITH A QUALIFIED EXPERT BEFORE YOU CONSUME ANY PART OF A WILD PLANT.  A MISTAKE CAN BE FATAL.  DON’T BE A MORON.

DON’T CONSUME ANYTHING TO TREAT THE BODY IN ANY WAY WITHOUT FIRST CONSULTING WITH A PHYSICIAN.  AGAIN, DON’T BE A MORON.

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Categories: Food, Foraging, Nature, recipe

Tags: , , , , , , , , ,

4 replies

  1. whoa, I’ve never cooked with this produce before, it looks really interesting, how could you describe the texture/taste of it compared to other produce?

    Like

  2. interesting, I’ll definitely let you know 🙂

    I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out here: https://www.facebook.com/groups/OnlyGoodEats/

    Like

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