Young Cow Pea (Vigna unguiculata) Leaves

I've used them for years in stir fry and omelets, but I am surprised it took me until this year to try them in summer salads and am now hooked. I just had a breakfast salad of young cowpea, molokhiya and Okinawa spinach leaves topped with a dressing of home made milk kefir blended with garlic, olive oil, sea salt and balsamic vinegar.....YUM! John