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.
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.
Beet Greens, Kale, Spinach, Savoy Cabbage, Swiss Chard, Turnip Greens
High in Vitamin A (and Vitamin C, before cooking at least.)
Store unwashed in fridge in plastic bag for up to 3 days.
American colonists used pumpkin leaves as a fresh green in salads.