Recipe Source: Edith Edwards of Rutherfordton, N.C., via Associated Press
Prep/Cooking Time: Start to finish: 1 hour
2 packed cups fresh, young kudzu leaves (leaves should be 2- to 3-inches-wide)
1 cup baking mix (such as Bisquick)
1 cup grated Parmesan cheese
1/2 teaspoon dried marjoram
Dash salt and freshly ground black pepper
1 clove garlic, chopped
1/2 cup peanut or canola oil
1/2 to 3/4 cup milk
1/2 cup chopped onion
1/2 cup chopped green bell pepper
Preheat oven to 350 F. Spray two 9-inch pie plates with cooking spray.
Place the kudzu leaves in a large saucepan. Add enough water to cover and bring to a boil. Once the water boils, reduce heat and simmer 1 minute.
Drain the leaves, and use paper towels to pat them dry. Set aside.
Wet the inside of a blender with water, then empty it. Add the eggs and blend lightly for several seconds. Add the baking mix, cheese, marjoram, salt and pepper. Blend for several seconds. Add oil and milk and blend until mixed through.
Add the onion, green pepper and kudzu leaves. Blend, in short bursts if needed, but do not puree until smooth. Pieces of onion, green pepper and kudzu still should be visible.
Pour the mixture into the prepared pie plates. Bake 30 to 40 minutes, or until firm at the center. Let cool before serving.
Makes 12 servings.
Be careful where you get your Kudzu. Many municipalities spray kudzu with herbicides. It does nothing to hurt the plants, of course, but it won’t do your body much good. If you’re picking wild Kudzu, stick to areas where you know your county hasn’t sprayed.