Editor: Jen, it looks like you have a bunch of chipilín, a legume native to Southern Mexico and Central America cultivated for its leaves, which taste like watercress mixed with spinach. Here's a little more info about the plant and how to use it:
→ Ingredient Spotlight: ChipilínReaders, do you have any recipes or ideas for cooking with chipilín?
→ Grow your own chipilín for tamales, pupusas at the Los Angeles Times
Related: Recipe: Salvadoran Pupusas con Curtido (Masa Cakes with Cabbage Slaw) (Image: Jen via The Kitchn submission form)