Nearly 1,000 species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach, but also come from some woody plants. The leaves of many fodder crops (e.g. alfalfa, clover, and most grasses) are also edible by humans, but usually only as famine or processed food.

The leaves of many fodder crops are also edible by humans, but usually only as famine food. Examples include alfalfa, clover, and most grasses, including wheat and barley. Food processing, such as drying and grinding into powder or pulping and pressing for juice, may involve these crop leaves in a diet.

Leaf vegetables contain many typical plant nutrients, but being photosynthetic tissues, their vitamin K levels are particularly notable. Accordingly, users of vitamin K antagonist medications like warfarin must limit their consumption of leaf vegetables.

If leaves are cooked for food, they may be referred to in the United States as boiled greens. Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw. Leaf vegetables stewed with pork is a traditional dish in soul food and Southern U.S. cuisine. They are also commonly eaten in South Asian dishes such as saag. Leafy greens can be used to wrap other ingredients into an edible package like a tortilla. Many green leafy vegetables, such as lettuce or spinach, can also be eaten raw, for example, in sandwiches or salads. A green smoothie enables large quantities of raw leafy greens to be consumed by blending the leaves with fruit and water.

The brassicaceae is a medium-sized and economically important family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family. The family contains the cruciferous vegetables, including species such as Brassica oleracea (cultivated as cabbage, kale, cauliflower, broccoli and collards), Brassica rapa (turnip, Chinese cabbage, etc.), Brassica napus (rapeseed, etc.), Raphanus sativus (common radish), Armoracia rusticana (horseradish), the cut-flower Matthiola (stock) and the model organism Arabidopsis thaliana (thale cress).

This family includes important agricultural crops, particularly leafy greens, among which many vegetables such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy, kohlrabi, and gai lan (Brassica oleracea), turnip, napa cabbage, mizuna, bok choy and rapini (Brassica rapa), rocket salad/arugula (Eruca sativa), garden cress (Lepidium sativum), watercress (Nasturtium officinale) and radish (Raphanus) and a few spices like horseradish (Armoracia rusticana), wasabi (Eutrema japonicum), white, brown and black mustard (Sinapis alba, Brassica juncea and B. nigra respectively). Even if not specifically grown as leafy green vegetables, the leaves of the majority of these species can be and are consumed.

Outside the brassicaceae, the Amaranthaceae or Amaranth family are a major source of leafy greens worldwide, with the most common and well known species being Spinacia oleracea or spinach. Its leaves are a common vegetable consumed either fresh, cooked or after storage (using preservation techniques like canning, freezing, or dehydration). The taste differs considerably between cooked and raw: the high oxalate content may be reduced by blanching. So common is spinach as a leafy green that it's used as a common substitute for other local leafy greens.

Note that beetroot, a source of both an edible taproot and leafy greens. Beta vulgaris is also a member of the Amaranthaceae family, as is the closely related chard (Beta vulgaris subsp. vulgaris) which is grown for its edible stems and leafy greens.

In Africa, the leaves of cassava plants and sweet potato plants are widely consumed and leafy greens sourced from the wild are used to supplement the diet in countries across the globe.

The alphabetical list of all the leafy greens-based recipes on this site follows, (limited to 100 recipes per page). There are 3031 recipes in total:

Page 1 of 31

A Messe of Greens      Origin: Britain	Ajiaco Criollo (Cuban Creole Stew)      Origin: Cuba	Aloo ki Bhujia (Pakistani Potato Curry)      Origin: Pakistan
Aaloo Gosht (Mutton Curry with Potatoes)      Origin: Pakistan	Akume with Ademe Sauce      Origin: Togo	Aloo Masala (Potato Masala)      Origin: India
Abacha Ncha (Dried Cassava with Garden Eggs)      Origin: Nigeria	Alaskan Spruce Tip Syrup      Origin: Britain	Aloo Paratha (Flatbread with a Spicy Potato Stuffing)      Origin: India
Abak (Palm Nut Soup)      Origin: Nigeria	Alexanders and Three Cornered Leek Frittata      Origin: England	Alu Achari      Origin: India
Abobora de Camarao (Prawn Abobora)      Origin: Angola	Alexanders Seed and Wild Greens Cheese Scones      Origin: Britain	Alu Bhindi (Okra and Potato Curry)      Origin: Fiji
Abura-miso      Origin: Japan	Aliter Assaturas (Another Sauce for Roast Meat)      Origin: Roman	Alu Kesel (Sri Lankan Ash Plantain Curry)      Origin: Sri Lanka
Acelgas con Jamón (Ham with Chard)      Origin: Spain	Aliter Coliclos I (Sprouts, Another Way, I)      Origin: Roman	Alu Tarkari (Potato Curry)      Origin: Nepal
Achaari Jhinga (Indian Pickled Prawns)      Origin: India	Aliter Coliclos II (Stalks, Another Way, II)      Origin: Roman	Alubias Blancas Con Almejas (White Beans with Clams)      Origin: Spain
Achu and Ndza Nikka (Cameroonian Achu Yellow Soup)      Origin: Cameroon	Aliter Coliclos III (Stalks, Another Way, III)      Origin: Roman	Améijoas (Clams in Beer)      Origin: Mozambique
Ackee and Callaloo Bake      Origin: Jamaica	Aliter Coliclos IV (Stalks, Another Way, IV)      Origin: Roman	Amala and Ewedu      Origin: Nigeria
Ad Digestionem (An Aid to Digestion)      Origin: Roman	Aliter Coliclos V (Stalks, Another Way, V)      Origin: Roman	Ambul Thial (Pickled Fish Curry)      Origin: Sri Lanka
Adobo Marinade      Origin: Puerto Rico	Aliter Fungi Farnei (Tree Mushrooms, Another Way)      Origin: Roman	Ambul Thial (Pickled Fish)      Origin: Sri Lanka
Adobong Pato a la Moja (Duck Adobo with Pineapple and Dates)      Origin: Philippines	Aliter in Apro (Wild Boar, Another Way)      Origin: Roman	American-style Chicken Curry      Origin: America
Advieh Ash (Persian Soup Spice Blend)      Origin: Iran	Aliter in Apro II (Wild Boar, Another Way II)      Origin: Roman	Amia (Roman Fish in Vine Leaves)      Origin: Roman
Advieh Mahi (Persian Fish Spice Blend)      Origin: Iran	Aliter In Echino (Sea Urchin, Another Way)      Origin: Roman	Amiæ (Barbecued Fish)      Origin: Roman
Advieh Torshi (Persian Pickle Spice Blend)      Origin: Iran	Aliter in Grue vel Qnate Elixa (Sauce for Boiled Crane or Duck, Another Way II)      Origin: Roman	Amok Trey Khmer (Cambodian Fish Amok)      Origin: Cambodia
Advieh-spiced Roast Chicken      Origin: Fusion	Aliter in Gruem vel Anatem Elixam (Sauce for Boiled Crane or Duck, Another Way)      Origin: Roman	Ampesi with Kontomire Stew      Origin: Ghana
Afang Soup      Origin: Nigeria	Aliter Ius Alexandrinum in Pisce Asso (Another Alexandrine Sauce for Baked Fish)      Origin: Roman	Anadl y Ddraig (Dragon's Breath)      Origin: Welsh
Afghan Kofta Curry      Origin: Afghanistan	Aliter Ius Alexandrinum in Pisce Asso II (Another Alexandrine Sauce for Baked Fish II)      Origin: Roman	Anamikto Siropi (Mixed Fruit Squash)      Origin: Cyprus
Afghani Chicken Curry      Origin: Pakistan	Aliter Ius in Mullos Assos (Another Sauce for Baked Red Mullet)      Origin: Roman	Anardana Jheenga (Pomegranate-flavoured Prawns)      Origin: India
African Chicken (Macanese One-pan Chicken Curry)      Origin: Macau	Aliter Ius in Pisce Elixo (Another Sauce for Poached Fish)      Origin: Roman	Anardana Pakora in Mustard Oil      Origin: India
African-style Barbecue Sauce      Origin: African Fusion	Aliter Patina (Patina, Another Way)      Origin: Roman	Andhra Kodi Kura (Andhra Chicken Curry)      Origin: India
Agatoke (Plantain and Vegetable Porridge)      Origin: Burundi	Aliter patina de aparagis (A Dish of Asparagus, Another Way)      Origin: Roman	Andhra Pappu Charu (Andhra-style Lentil Puree Curry)      Origin: India
Agidi (Fermented Cornflour Pudding)      Origin: Nigeria	Aliter Patina de Asparagis II (A Dish of Asparagus, Another Way II)      Origin: Roman	Andhra Pepper Chicken (Dry Restaurant-style Pepper Chicken)      Origin: India
Agidi Jollof      Origin: Nigeria	Aliter porros (Boiled Leeks in Cabbage Leaf Salad)      Origin: Roman	Anglo-Indian Ball Curry      Origin: Anglo-Indian
Agneau au Cari (Lamb Curry)      Origin: Reunion	Aliter Rapas (Vegetable Purée with Alexanders)      Origin: Roman	Angolan Prego no Pão (Angolan Prego Rolls)      Origin: Angola
Agushi Soup (Ghanaian Egusi Soup)      Origin: Ghana	Aliter Sphondylos (Parsnips, Another Way)      Origin: Roman	Antiguan Callaloo      Origin: Antigua
Ah Mè Thar Hin (Myanmar Beef Curry)      Origin: Myanmar	Aliter Sphondylos III (Parsnips, Another Way III)      Origin: Roman	Antiguan Chop-up      Origin: Antigua
Ah Mè Thar Hin (Beef Curry)      Origin: Myanmar	All-purpose Tamale Seasoning Blend      Origin: Mexico	Antiguan Curried King Prawns      Origin: Antigua
Ahi Poke      Origin: Hawaii	Alleppey Fish Curry      Origin: India	Antiguan Tomato Sauce      Origin: Antigua
Air Fryer Aloo Bread Pakora      Origin: Britain	Almejas à la Marinera (Marinated Clams)      Origin: Spain	Antipasto Chef's Salad      Origin: Britain
Air Fryer Kale Chips      Origin: America	Almôndegas com Molho de Caril (Portuguese Meatball Curry)      Origin: Portugal	Antipasto di Funghi e Gamberetti (Mushroom and Prawn Antipasto)      Origin: Italy
Air Fryer Spinach      Origin: Britain	Aloo Badun (Potato Badun)      Origin: Sri Lanka
Ají de Tamarillo (Ecuadorian Tree Tomato Hot Sauce)      Origin: Ecuador	Aloo Chaat (Savoury Potato Snack)      Origin: India

Page 1 of 31