Based on some research, it seems the leaves contain tannins and so I imagine some number of rounds of boiling are required to extract those/reduce them to an acceptable level.
But the texture of oak leaves isn't ideal for eating based on what I remember as a kid. So I'm curious how to deal with that issue. Some type of fermentation seems necessary to break down the leaf compounds into softer/more edible compounds, and maybe even just pickling with vinegar might help?
I was curious if anyone has tried this before and had success rendering oak leaves edible.