This is a chance to get back at a plant that most of the time, gets the better of us. Greenbriar (Smilax)! If you’ve spent any time outdoors, then you’ve had this plant tangle you up, and tear at your skin and clothes like green barbed wire. As I’ve mentioned in my article on identification, and collection of Smilax, it can be found anywhere between where I am standing, and where I intend to go!
In retaliation for all of the pokes, and scratches this plant delivers to me during the fall hunting season, I devour its young… Muhahahahaha!
During the spring Smilax sends up tender, juicy, crisp, waxy, green, delicious shoots that can be cooked like asparagus, or even eaten raw. I like this plant as much raw as I do cooked. Below is one of the many ways that you can enjoy this wild edible treat.
To read about Smilax and its identification and collection, check out Wild Edibles – Greenbriar (Smilax).
- 1-1 1/2 tbsp butter (You can substitute any type of oil or fat that you prefer. This would be good with bacon grease, olive oil, coconut oil, ghee, etc.)
- A good handful of Greenbriar shoots. To avoid any tough or woody shoots, you should bend the shoot, and if it bends or hinges, it will be too tough. If this is the case, then move closer to the end of the plant, and continue bending until the shoot snaps. If it snaps it is good to go.
- About a clove of minced garlic. I used the bulb of wild garlic. To read about collection, and identification of wild garlic (Allium), see the post Wild Edibles – Wild Onion or Wild Garlic (Allium).
- Salt & Pepper to taste.
- 4 oz of chopped Mushrooms (optional, but always a plus)
- Melt the butter in a black iron skillet, and throw in the minced garlic.
- Saute garlic and butter until garlic is fragrant.
- Throw in your minced mushrooms, along with a small pinch of salt/pepper.
- Saute mushrooms until they begin to change color.
- Throw in your Greenbriar shoots, & salt/pepper to taste. Saute tossing all the ingredients to coat the mushrooms, and Greenbriar shoots with the garlic, salt & pepper. You saute them until the shoots just begin to wilt slightly, but still maintain their brilliant green color.
- Cooking on med/high to high heat will cook the shoots fast, and still keeps all of the nutrients and that wonderful crunch.
Serve it up, and enjoy. Simple, quick, and delicious. This recipe goes well with baked fish, steak, poached eggs, or just about any meal.
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.