[TXnMA]

Sounds like the Opuntia ("Prickly Pear") that grows all over Texas, but which are not abundant here in the far northeast of the state. (Nor are they tall like in your photo...) Anybody who has ever contacted one quickly becomes familiar with those nasty tiny spines! :-(

There are special tools made just for removing the spines (large & small) without getting them in you:

This set includes an acrylic cutting board, and the tool at the left is made for holding the pads down while using the middle tool for "de-stickering" them. I'd think that some good tongs and a sharp regular knife for harvesting pads would be a good addition to the toolkit.

The above tools are pictured (and available) onlline at http://www.gourmetsleuth.com/Articles/Ethnic-Unique-Foods-Ingredients-645/nopalitos.aspx.

Fortunately, my brother-in-law has a special cultivated spineless variety growing on his place in central Texas, and has offered me cuttings...

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I like most green vegetables, but, I've never eaten nopalitos -- so I don't know if they are worth the trouble...

[Pelham]

I’ve had them, they’re good but would be bland if served by themselves. We added them to eggs, tomatoes, & onions to make a burrito filling. You cut them into squares and boil them to remove the slimy texture. Nopalito is supposed to have some benefit for diabetics.