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Re: Snow Pea Leaf!

All I can think of is snow pea sprouts.  They are very leafy and have a
thick leaf relative to the size, almost meaty in texture.  I use them in
pasta, mostly, and cook them by adding them to the boiling water a split
second before I drain the pasta.  They're really blanched more than
anything else...  Then I add whatever sauce I want to the pasta/sprout

Sandra Mort