Stuffed Kudzu Leaves - cooking recipe

Ingredients

30 kudzu leaves
1 (15 ounce) can diced tomatoes
2 teaspoons salt
3 cloves garlic, cut in half
3 lemons, juice of
soup bones (optional)
Stuffing
1 cup rice, rinsed in water
1 lb ground lamb or 1 lb lean ground beef
1 cup canned diced tomato
1/2 teaspoon allspice
salt and pepper

Preparation

Combine all ingredients and mix well.
Gather medium size young kudzu leaves (the very big ones have tough center and radiating stem veins).
Wash leaves.
Drop into salted boiling water.
Blanch for 2-3 minutes, separating leaves.
Drain and remove to a plate to cool.
Remove heavy center stems from the leaves by using a knife and cutting down each side of the stem to about the middle of the leaf.
Mix all the stuffing ingredients together.
Push cut together and fill with 1 teaspoon stuffing and roll in the shape of a cigar.
Place something in bottom of a large pan so that rolled leaves will not sit directly on the bottom of the pan.
The round rack that comes with a pressure cooker works very well (soup bones also work well).
Arrange kudzu rolls alternately in opposite directions.
When all are in the pot, pour in tomatoes, salt, and garlic, cut in half.
Press down with an inverted dish and add water to reach dish.
Preheat oven to 350.
Cover pot and cook for 40 minutes.
Add lemon juice and cook 10 minutes more.