Khoubaizeh is a wild green leafy plant that grows in Palestine during the winter and early spring seasons when there's ample rain. As a matter of fact Palestinians cook several such wild plants in the winter into salads, side dishes or as dishes on their own.  Khoubaizeh (sorry couldn't find the English word for it) is the most popular. Please use the following recipe freely, it shouldn't be strictly followed; different people like their Khoubaizeh's in different styles.

Ingredients:

• A bunch of khoubaizeh (usually sold in bunches)
• 2-3 tblsp olive oil
• Large onion or two
• Salt
• White pepper
• One green chili pepper (if desired)
• Sumac
• Lemon
• Yogurt

Method:
First you have to pull out the leaves off the stem; we're only using the leaves here but could use some of the stem. I like to clean green leaves with salt and water to make sure there aren't any tiny thingies left; pat dry with a paper towel. Chop the leaves a medium cut (that's almost about 2 slices lengthwise and widthwise)and set aside. Also chop the onion a medium cut. If you prefer chili food, finely chop a chili green pepper. In a pan, heat the olive oil over a medium flame, then drop the onions and stir until pale. Add the khoubaizeh (and the pepper),some salt, a pinch of white pepper, stir until you feel most leaves touched the oil and the heat, turn to low heat and cover but continue to stir from time to time.When the khoubaizeh looks like a darker green heap that couldn't be separated, it's done (approx.15min). Khoubaizeh is edible hot or cold. But my preference is hot with some sumac sprinkled over it, half a lemon squeezed on it and dipped with hot pita bread. Yogurt is so good next to it.

Khoubaizeh is a great accompaniment to fish especially if you add a couple of crushed garlic when you cook the khoubaizeh.