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
mixture.
Sandra Mort
ICQ#4340088/IM:SandraMort
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