Take a few Korean squash leaves (you can grow them or buy, just the leaves, at your local Korean grocery store) and steam them until they get soft. These leaves are totally edible. We like to wrap them in rice, meat when we have it on hand, with a little seasoning paste and vegetables (like scallions) and include it as part of our dinner.
My mom loved having these and other vegetables - the earthy, wild ones found mostly in the mountains (I definitely acquired her taste) - and I was recently re-introduced to them by our friend. They grow Korean squash in their sprawling backyard, which grew in such abundance.