Stridoli

The young shoots and the leaves may be used as food in some countries of the Mediterranean region. The tender leaves may be eaten raw in salads. The older leaves are usually eaten boiled or fried, sauteed with garlic as well as in omelettes. In La Mancha the Silene vulgaris leaves, locally known as "collejas", were mainly used to prepare a dish called gazpacho viudo (widower gazpacho). The ingredients were flatbread known as tortas de gazpacho and a stew prepared with Silene vulgaris leaves. The reference to a widower originated in the fact that this dish was only eaten when meat was scarce and the leaves were emergency or lean-times food, a substitute for an essential ingredient.[7] Other dishes prepared with these leaves in Spain include "potaje de garbanzos y collejas", "huevos revueltos con collejas" and "arroz con collejas".