Jackie, I was born in the south so I've seen a lot of Kudzu. When I saw your thread I immediately thought how much Kudzu leaves are the roughly the size and body of grape leaves, so why not stuff them?
Here's a recipe for stuffed kudzu leaves. Leave the stems alone and use only the smaller, most tender leaves of the plant. Stuffing is rice and ground beef or lamb. It sounds delicious.
As an aside, John (my bf) says as soon as they figure out the last few pieces of the puzzle re: cellulosic ethanol, we'll be good to go, with a giant supply of raw material to add to cornstalks and husks (as opposed to corn kernels).
Sigh. Faster, please, scientists!