Category:
Side Dishes

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

Courtesy of Amy Crowell

The best place to find the thickest, most tender greenbrier tips is near water, where the plants have received adequate moisture. Gather as much of the tender, new-growing tips as possible for this vegetable side dish. Be sure to gather from greenbrier (Smilax species) that has both thorns and tendrils. There are look-alike plants lacking thorns and tendrils that are toxic!

Super easy

2 Tablespoon olive oil
handful greenbrier tips with tendrils
1/4 teaspoon salt

30-Second Greenbrier Tips Directions

Place the oil in a skillet and heat to medium-high.

Throw in all of the greenbrier tips at once, sauté for 30 seconds.

Remove from the heat, sprinkle with the salt and serve immediately.