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 Hints
Store unwashed in fridge in plastic bag for up to 3 days.
History Notes
American colonists used pumpkin leaves as a fresh green in salads.