Grilled Chainey Briar

A beach-loving plant that has chefs going wild

Photo: Brennan Wesley

A hatful of chainey briar.


    • 20 chainey briar shoots

    • 2 tbsp. extra-virgin olive oil

    • Salt and pepper

    • 20 watercress stems

    • 1 green tomato, thinly sliced

    • 1 fresh lemon


  1. Lightly coat chainey briar with olive oil and salt and pepper. Cook over a charcoal grill until tender, about 1-2 minutes. Toss watercress stems, green tomato, and chainey briar in a mixing bowl, and season with lemon, oil, salt, and pepper.

Recipe by chef Daniel Heinze of McCrady’s in Charleston, South Carolina.