Stuffed Kudzu Leaves
Savory stuffed kudzu leaves make an elegant party appetizer. Or plate a pair of them on a bed of mixed greens for an attractive first course.
Ingredients
- 10 kudzu leaves
- 1 tablespoon sea salt
- 3 cups water
- 3 tablespoons pecan oil, divided
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- pinch of cayenne
- 1 teaspoon wild bee balm
- 1 tomato, diced
- ½ cup chopped pecans
- Salt and pepper, to taste
Preparation
Level: Intermediate
Servings: 5
Cook Time:
Ready In:
Ferment kudzu leaves by combining them with sea salt and water in a covered jar. Allow to ferment in a warm place for about 3 days. Then move the container to a cooler or refrigerator until you're ready to use the leaves.
To prepare the stuffing, heat 2 tablespoons of pecan oil in a skillet over medium heat. Add onions and garlic and sauté for about 2 minutes, until onions are translucent. Add remaining ingredients and mix well. Cook for 2 minutes, stirring occasionally. Set aside to cool.
Carefully flatten a fermented kudzu lea and lightly brush it with pecan oil. Spoon a small amount of the stuffing into the center of the leaf. Roll the leaf around the stuffing and secure it with a toothpick. Repeat with each leaf.
