Prep 15 mins
Cook 35 mins
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 from the South Carolina home page in response to a forum discussion.
- 4 eggs
- 2 cups cooked rice
- 1⁄2 cup finely grated swiss cheese
- 1⁄2 lb fresh young kudzu leaves
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 teaspoon salt
- 1 cup cottage cheese
- 1⁄4 cup grated parmesan cheese
- 6 tablespoons heavy cream or 6 tablespoons evaporated milk
- 1⁄4 teaspoon nutmeg
- 6 drops Tabasco sauce (or hot sauce of your choice)
- Preheat oven to 350 degrees.
- Grease a 9-inch pie pan or use an 8- or 9-inch square cake pan.
- In a medium bowl, beat 1 egg; add rice and Swiss cheese.
- Stir well.
- Spread mixture evenly in prepared pan, making a crust.
- Refrigerate until ready to fill and bake.
- Cook kudzu leaves in a small amount of water, press to remove moisture and chop fine.
- Add butter and set aside.
- In a medium bowl, beat remaining 3 eggs.
- Stir in salt, cottage cheese, Parmesan cheese, heavy cream, hot sauce and nutmeg.
- When it's blended, stir in kudzu.
- Pour into prepared rice crust.
- Bake 30-35 minutes or until firm.