Consider the underestimated grape leaf.
These vines grow aggressively each year, taking over any structure they can.
The grapes are the focus, but the leaves shouldnt be overlooked.
A jar ranges from $4-$12, and you only get fifty or so leaves.
Ive got no complaints about the taste, but the cost usually prohibits people from using them more.
Thats right, somewhere near you is a vineyard.
They have no use for those leaves, so theyre unlikely to object to someone taking some.
As a note, you want to be sure these grape vines arent sprayed.
Usually, this is leaves 3-5 on a vine.
You want to ensure any baby grapes have coverage from a leaf, so you shouldnt overpick.
Set an 8-quart pot on the stove and fill it with water.
Add 8 tablespoons of canning or other non-iodized salt to the water and stir to dissolve.
Allow it to come to a boil, then a simmer.
Divide your leaves into stacks of fifty or so leaves.
Theyll turn dark green quickly.
Bring them out of the water, shake them off, and lay them on your cutting board.
Repeat this with all the leaves.
The jar should hold a few cigars worth, so stuff them in there.
Put a clean lid on, then process it in a water bath for ten minutes.
The tannic acid in them makes them a common addition to pickles.
Like oak leaves, the tannins help keep your vegetables crispy through the pickling process.
You simply add a leaf to the top or bottom of your jars and process them.
Its why its handy to have even a lone grape vine at your place.
Theyre tender and soft, but the brininess is what really makes them magical.
But the main reason people buy grape leaves is to make dolma, or dolmades stuffed grape leaves.
These Turkish or Greek delights are the ideal for summer snacking or as lunchtime treat.
Theyre a phenomenal option for picnics or potlucks because theyre essentially finger food.
You bite right through them with ease.
Thischickpea and bulgur recipehas just enough bite from the crunchy parsley to be really refreshing.
Add the spices and the lemon juice and mix again.
Unpack your leaves, and lay them flat in a stack on your cutting board.
Get a heavy bottomed stock pot out and put it next to you.
Place a layer of grape leaves in the bottom of the pot, just enough to cover it.
Wrap the bottom of the leaf up and over the top, moving away from you.
Place the rolled leaf, seam side down, in the stockpot.
Repeat with the other leaves, packing them in tightly, until the layer is full.
Then start a new layer and continue until you run out of leaves.
Place a plate, just smaller than the pot itself, upside down on top of the dolmades.
This should weigh them down.
Now pour the stock over them, making sure theyre completely covered.
Simmer with the lid on for 45 minutes to an hour.
Youll know its done when the liquid is gone.
Transfer the dolmades one by one to a container to store in the fridge.
Allow the pot to come to a boil, then reduce to a simmer.
In a separate bowl, crack the egg and whisk it really well.
It should not curdle the eggs if youre whisking constantly, but will temper them.
Repeat this process until you have a cup of the hot stock in the egg mixture.
Add the egg mixture to the pot, and continue whisking the sauce.
Then pour it over your dolmades, top with the parsley, and live your best life.
