Kudzu was introduced in the U.S. in the 1940s, specifically for erosion control. Unfortunately, that was a huge bust, and this aggressive vine has become the scourge of much of the American South, invading open spaces and woodlands with lightning speed. No wonder its nickname is “foot-a-night” vine.
While our relationship with this bionic creeper is thorny, it’s been used in Asian kitchens for centuries. Its roots, leaves, and flowers are edible, giving it some redeeming qualities. Now, with summer in full swing, consider experimenting with Pueraria montana in your own kitchen. As long as it hasn’t been sprayed with herbicides, you can swap it for kale or spinach, muddle it in drinks, or air-dry its leaves for chips. Read on for a quiche recipe you can try at home.
Kudzu Quiche
4 eggs
2 cups cooked farro (or rice)
½ cup finely grated Gruyère cheese
½ lb. fresh young kudzu leaves*
(about 1 cup packed)
2 tablespoons butter
½ teaspoon salt
Pinch of freshly ground pepper
1 cup cottage cheese
¼ cup grated Parmesan cheese
6 tablespoons heavy cream
¼ teaspoon nutmeg
* Only use smaller, young leaves. Large, older leaves do not cook down.
Preheat oven to 350°F degrees.
Butter a 9-inch pie plate and set aside.
In a medium bowl, beat one egg.
Add farro and Gruyère. Stir well.
Pour mixture in a pie plate and spread evenly, making a crust.
Refrigerate crust while you’re preparing the filling.
Filling:
Bring 1 cup of water to a boil. Add kudzu, cover, and steam for 3–5 minutes. This is a process similar to cooking spinach.
Drain and set aside until cool enough to handle.
Once it’s no longer too hot, aggressively squeeze kudzu leaves to remove moisture. Finely chop. Add butter and set aside.
In a medium bowl, beat the remaining 3 eggs.
Stir in salt, pepper, cottage cheese, Parmesan, heavy cream, and nutmeg. When ingredients are well incorporated, add chopped kudzu and stir.
Pour into prepared rice crust.
Bake 30–35 minutes or until firm. Serves 6.
This article originally appeared in the August 2024 issue.
