Silene vulgaris: In Spain, the young shoots and the leaves are used as food. 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.
Formerly in La Mancha region of Spain, where Silene vulgaris leaves are valued as a green vegetable, there were people known as “collejeros” who picked these plants and sold them. Leaves are small and narrow, so it takes many plants to obtain a sizeable amount.
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. Other dishes prepared with these leaves in Spain include “potaje de garbanzos y collejas”, “huevos revueltos con collejas” and “arroz con collejas”.
In Crete it is called Agriopapoula (Αγριοπάπουλα) and the locals eat its leaves and tender shoots browned in olive oil.
In Cyprus it is eaten very widely,so much so it has now for some years come back into being cultivated and sold in shops in bunches. Two of the common Cypriot names are Tsakrostoukkia and Strouthoukkia.
More info Here: http://www.maltawildplants.com/CRYO/Silene_vulgaris.php
Source: Bladder Campion – Silene nivea