Saute'd Fresh Bell Pepper Leaves with Toasted Garlic & Olive oil. So So Tender and incredible delicious and easy to do.

Friend told us about using Bell Pepper Leaves last year, but never gave it thought till this year. After trying Black Eyed Pea leaves and enjoyed them during the Summer growing season this year.

What a great surprise and a great side dish (for anyone that enjoys fresh Saute'd Greens. Harvest, remove rib, Saute with Roasted Garlic & Olive Oil, Cracked Black Pepper, and Salt.

So So tender and delicate (like spinach)
You will not be disappointed. Yummy and So good

Donald

Dave

Here are some testimony from a discussion on GW:
http://forums.gardenweb.com/forums/load/pepper/msg0714221719357.html
1)
" my mom used to make soup with the leaves. it was yummy. i'm still alive and its been over 10 years since i've eaten it. Maybe it depends what kind of pepper?! she used jalapeno leaves."
2)
"A neighbor just answered my question. You boil the leaves and they taste something like spinach, only better.
3)
"my wife has a recipe for a chicken soup called "tinola" that she uses chile pepper leaves, it comes out really good. "
4)
"My wife is Filipina, too, and along with harvesting the peppers, I harvest pepper leaves for her on a regular basis throughout the growing season. Usually used for tinola (great soup!), she stir-fries them, too, we have never suffered any ill effects. We have harvested leaves from jalapeno, habanero, thai, labuyo, and tabasco. All have different flavors, and a level of heat to them, too."

5)
"In my back home in North Ossetia (Russia) we traditionally boil and preserve the hot pepper leaves with salt for winter. We eat them mixing with sour cream or kefir. They are simply delicious.

Deborah

ABOUT PEPPER LEAVES:

As we learned, they have to be cooked. I would not eat them raw.

Dave

Dave if you are a fan of Spinach. You will not be disappointed enjoying Bell Pepper Leaves.

It was a elder Filipino Grandma who told us not to waste the Bell Pepper Leaves. Like I said before, I never gave it a second thought, till just the other day.

Jill thanks for the great Link, much appriecated

Here in N. California Foothills the Pepper Crop is Huge, with last weeks first heavy Rain, the Bells and Eggplants are going crazy.

I am thinking I will try and stuff stome, like grape leaves, think it will work after a blanching first.
Cheers
Donald

I have eaten fava bean leaves (very tasty) and grazed on a few raw snap bean leaves, but never thought to cook the latter. I might give it a try this week if I can find young leaves on my plants. Getting kind of tired of the pods and zucchini ;).

Speaking of, zucchini stems are edible and pretty good, though by the time I am cutting down the plants for winter I am not much looking for more zuke-tasting vegie dishes ;).

Rodney

Thanks for the links Jill and Rodney!