I was introduced to this delicious soup and salad weed when I was working in a tomato field near Montreal, in Canada. A farm worker from Salvador was picking them to make soup. I already was using the fruits from that weed but did not know its leaves could also be eaten. They taste very good raw.
Hierba mora, also called just mora in Central America, is a solanaceous plant that grows wild in many parts of the Americas. In El Salvador hierba mora is used in soups and also as an ingredient in pupusas, the national dishes of El Salvador. http://www.worldcrops.org/crops/Hierba-mora.cfm
In Greece the leaves are one of the ingredients included in the salad of boiled greens known as horta. In South Africa, the very ripe and hand-selected fruit (nastergal in Afrikaans and umsobo in Zulu) is cooked into a beautiful but quite runny purple jam. In Indonesia, the young fruit is eaten raw as part of a traditional salad 'lalapan' or cooked with oncom and chillies. The plant has a long history of medicinal usage, dating back to ancient Greece. This plant is also known as Peddakasha pandla koora in Telangana region. This plant's leaves are used to treat mouth ulcers that happen during winter periods of Tamil Nadu, India. http://en.wikipedia.org/wiki/Solanum_nigrum