This plant (weed actually) is known in Egypt as Khobeyza or in English as Mallow. It's a relation to Molokheya, another mallow plant, and hollyhocks which are yet another one. Egyptians eat it as a soup either with meat or without. The recipe from My Egyptian Grandmother's Kitchen calls for 1 kg mallow, 2 large bunches swiss chard, 1 onion, 2 Tbsp ghee, 2 cups of tomato juice (or tomato pureed in a blender...fresh is always better), 1/2 kg cubed meat (we usually skip the meat but it's good), 1 bunch each fresh dill and fresh coriander, 1/2 cup of rice, 4 cloves of garlic minced.
Boil the picked, washed chard and mallow leaves in a small amount of salted water and then run it through a blender or processor. Chop the onion and saute in 1 Tbsp ghee until golden and then add meat. Add the tomato juice and half the chopped dill and coriander and all of the mallow/chard to the pot with salt and pepper to taste, cover and simmer until the meat is almost done. Add the rice to the pot and finish cooking. This should take about 30 minutes. Saute the garlic and remaining dill and coriander in 1 Tbsp ghee and toss into the pot of mallow. Serve.
I personally like a lot of garlic so the amount of garlic is definitely expandable and this is a recipe that will put anyone with anemia right in no time. Mallow can be found growing all sorts of places as a weed. This particular patch was photographed at Blue Star Equiculture, a draft horse rescue in Palmer, Massachusetts. Free nutrition is always good.