    
Pumpkin Leaves
Young Pumpkin Leaves and stems are edible. Old leaves are too tough.
You can also use them as a food wrapper, as the Greeks do grape leaves. They make a good food wrapper -- much better than, say, spinach, which isn't strong enough.
Cooking Tips
Wash. Remove any stems that appear tough or fibrous. If any stems (particularly the tips) appear hairy, you can just discard those (though some people go to the work of peeling them).
Simmer in boiling water for 5 to 10 minutes, or sauté, or until tender. Flavour and or season during or after cooking as you wish.
Substitutes
Beet Greens, Kale, Spinach, Savoy Cabbage, Swiss Chard, Turnip Greens
Nutrition
High in Vitamin A (and Vitamin C, before cooking at least.)
Storage
Store unwashed in fridge in plastic bag for up to 3 days.
History
American colonists used pumpkin leaves as a fresh green in salads.
Also called:  Pumpkin Greens
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Alagold Pumpkins, Allneck Cushaw Pumpkins, Bookin Pumpkins, Cangold Pumpkins, Fat Boy Pumpkins, Fortuna Pumpkins, Gele Reuzen Pumpkins, Gladiator Pumpkins, Gold Strike Pumpkins, Goldilocks Pumpkins, Half-Moon Pumpkins, Happy Pumpkins, Howdy Doody Pumpkins, Ichabod Pumpkins, La Estrella Calabasa Pumpkins, Little Jack Pumpkins, Longface Pumpkins, Longfellow Pumpkins, Ornamental Pumpkins, Paint-A-Punkin Pumpkins, Peek-A-Boo Pumpkins, Pie Pumpkins, Pik-A-Pie Pumpkins, Prizewinner Pumpkins, Progold Pumpkins, Pumpkin Leaves, Pumpkin Purée, Pumpkin Seeds, Quintale Seme Giallo Pumpkins, Robusta Pumpkins, Seminole Pumpkins, Snowman Pumpkins
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