"Ken Blake" > wrote in message
>
> Hard to tell from the description, but perhaps Gai Laan, Chinese
> Broccoli.


I am no longer near the NYC gourmet delis, just wish I had asked about this
item long ago.

Everyone's given me alot to go on. Thanks. As much as I could discern from
pictures, recipes, links etc, I think the Gai Laan or Chinese Broccoli image
comes close. I'll be asking my mother to bring by some Gai Laan and I'll
have another try at it. After that, it might be broccoli rapini or raab...
but that takes it out of the Asian arena doesn't it?

The more i think about it, the more i remember the leafy part was almost
stalk-like in appearance...no more than 5 inches, when cooked, the leafy
part just wrapped around the slim short stalk (or a really thick vein).