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Nutrition Facts
Serving Size 1 (376g) Recipe makes 4 servings The following items or measurements are not included below: kudzu leaves
Calories 552
Calories from Fat 244		(44%)
Amount Per Serving		%DV
	Total Fat 27.1g	41%
	Saturated Fat 11.7g	58%
	Monounsaturated Fat 11.0g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 1603mg		66%
Potassium 779mg		22%
Total Carbohydrate 53.5g		17%
	Dietary Fiber 3.3g	13%
	Sugars 7.3g
Protein 23.6g		47%
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Stuffed Kudzu Leaves

Recipe #94180 | 1¼ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Molly53
Jun 24, 2004

Kudzu blooms the end of July through September. It has attractive bunches of delicate purple flowers with a fragrance reminiscent of grapes which may be used to make jelly. To cook with kudzu, choose only the smallest, most tender leaves. Large leaves are too tough. Even the small leaves have plenty of body. Fresh and tender, the leaves have a flavor similar to that of a green bean as it belongs to the legume family. Make sure picking area has not been sprayed with chemicals to kill the kudzu. Posted in response to a forum discussion.

SERVES 4 (change servings and units)

Ingredients

30 kudzu leaves
1 (15 ounce) can diced tomatoes
2 teaspoons salt
3 cloves garlic, cut in half
3 lemons, juice of
soup bones (optional)

Stuffing

1 cup rice, rinsed in water
1 lb ground lamb or lean ground beef
1 cup canned diced tomato
1/2 teaspoon allspice
salt and pepper

Directions

1
Combine all ingredients and mix well.
2
Gather medium size young kudzu leaves (the very big ones have tough center and radiating stem veins).
3
Wash leaves.
4
Drop into salted boiling water.
5
Blanch for 2-3 minutes, separating leaves.
6
Drain and remove to a plate to cool.
7
Remove heavy center stems from the leaves by using a knife and cutting down each side of the stem to about the middle of the leaf.
8
Mix all the stuffing ingredients together.
9
Push cut together and fill with 1 teaspoon stuffing and roll in the shape of a cigar.
10
Place something in bottom of a large pan so that rolled leaves will not sit directly on the bottom of the pan.
11
The round rack that comes with a pressure cooker works very well (soup bones also work well).
12
Arrange kudzu rolls alternately in opposite directions.
13
When all are in the pot, pour in tomatoes, salt, and garlic, cut in half.
14
Press down with an inverted dish and add water to reach dish.
15
Preheat oven to 350.
16
Cover pot and cook for 40 minutes.
17
Add lemon juice and cook 10 minutes more.