“Leaves grow directly from the stem. You again need a shear to cut the leaf stalks from the main stem. The tasty and nutritious leaves are the smaller, young-looking, and bright green ones.”
You say the leave were tough? Pound them first before cooking. Preferably, with the bottom of a glass jar or beer bottle against wood. Or >>> liquify them in a blender with some scant water. Then simmer. I have not done either. But I have seen how Kudzu can run crazy wild in The South.
Those green leaves must be very nutritious.
You will see Kudzu powder at Amazon etc. to be used as a thickener. This comes from the Kudzu root.
Thanks for the info!