Tumbleweed Greens with Creamy Garlic Grits

Yep, that's right - tumbleweeds are edible!

Long before they become the dried-up ball of thorns you see rolling across an empty highway, they are tender little green things that are actually pretty tasty.

We were walking near the river last weekend and came across these little guys (the one at the bottom of the photo is what you're looking for).

According to my favorite Texan, Mary, they are delicious fried up with bacon and onions atop a mess of grits. So I tried it, and I concur. I'd eat it again any day.

1/3 cup cream
1 2/3 cup water
1 clove garlic
1/2 cup stone-ground grits
1/2 tsp salt
A big bunch of baby tumbleweeds
A little piece of bacon
A small onion
A splash of cider vinegar

Bring the water and cream to a boil, toss in the garlic clove, then whisk in the grits and salt. Cover and simmer until the grits are thick and creamy, stirring once or twice, about 30 minutes.

Wash the tumbleweed greens very thoroughly and tear into small pieces, removing any tough stems. Chop the bacon into tiny bits, and fry in a wide skillet on medium heat, adding a little oil if necessary. Mince the onion and add it to the skillet, and cook until just softened. Add tumbleweeds and cook until thoroughly wilted. Add the splash of vinegar and a little salt if needed. Serve over bowls of hot grits.