Q.how to you cook squash leaves
Would like a recipe for cooking squash leaves.
Certified GKH Gardening Expert
Take the young squash leaves and peel them (to get rid of the prickly thorns) from the end of the stem where cut or broke off from the main vine. Do it all around until there are no more little prickly thorns left on the leaf. These can then be used in stir fries, soups, steamed or sauteed alone with a little salt to taste.
I did manage to find one recipe (albeit quite simple):
"Pick from July onwards, sticking to the small bright green younger ones. Wash all leaves and shred. Fry a generous amount of garlic in oil for 1-2 minutes, add the leaves and a pinch of salt. (They shrink considerably so don’t overdo the salt.) Stir for a couple of minutes, cover and allow to steam in their own juice, stirring occasionally. Depending on size, they may take up to 15 minutes before suitably tender and reduced. Serve hot with anything."