Thai food: water mimosa.
I bought some water mimosa (Neptunia prostrata) at the food fair a week or so ago. Dunno how you should eat it, but I chopped up the leaf, discarding the thick stems, and boiled it with onions, champignons and tomatoes, adding some parsley and chinese chives just before serving.
This, too, came from the exotics wholesaler, at 1.5 € for a bagful. If somebody would please explain to me how to serve these so they don't get overly chewy I might give them another try. If I ever find them again, that is.