Thanks for the book. Looks a great resource.
On that topic, there is also another way of consuming the protein of any leaves and grasses, as long as they are not toxic. That said, some sources say, with this method you can even eat the extract from toxic leaves, though I would not chance it. You make leafu, aka leaf curd, leaf protein or leaf concentrate. Extract the protein through juicing the leaves and then coagulating the protein part through dribbling the juice into either hot or acidic water where the protein will flocculate and can be filtered out with a fine mesh. A bit laborious, requires equipment and a fairly large volume of leaves for a small amount of protein, but the raw material is plentiful, and the nutrient concentrated. You could consume the filtered mass as is, fresh, or press like cheese or tofu (hence "leafu"), maybe even dehydrate to keep longer. To give you an idea of output, I made some from about a laundry basket full of nettles (particularly high in protein) and got about a 1/2 to 1 cup of sloppy curd before pressing. It tasted very similar to cooked nettles, but with a less gritty texture. The flavor did make me think that more than just protein got into the mass, and it was still green, thus it convinced me to avoid toxic leaves. Not tried it on anything else to compare and evaluate. But with brambles exploding presently and in need of reducing, I might give it a go. Eat your problem.
Here is a free downloadable manual (first link on page) on how to make it in volume, but you could use a masticating juicer for smaller quantities as well, plus related links.
https://www.leafforlife.org/gen/download-docs.html
