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:

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Apple Coleslaw      Origin: Britain	Autumnal Soup with Mallow Cheeses      Origin: British	Bake and Saltfish      Origin: Guyana
Apple Muffins with Ground Ivy      Origin: Denmark	Avocado and Basil Leaf Pesto      Origin: Fusion	Baked Celeriac with Wild Mushrooms and Cobnut Relish      Origin: Britain
Apple, Cider and Onion Soup      Origin: Britain	Avocado Leaf Chimichurri      Origin: Fusion	Baked Chicken Chimichangas      Origin: America
Arni Gemisto me Horta ke Feta (Leg of Lamb Stuffed with Greens and Feta)      Origin: Greece	Avocado Leaf Flavoured Bean Stew      Origin: Fusion	Baked Eggs Florentine      Origin: Italy
Arni Kappamas (Lamb and Potatoes Cooked in Tomato Sauce)      Origin: Cyprus	Avocado Leaf Flavoured Leek and Potato Soup      Origin: Fusion	Baked Mackerel with Wild Flavours      Origin: Britain
Arni me Spanaki (Lamb with Spinach)      Origin: Cyprus	Avocado Leaf Flavoured Pickle      Origin: Fusion	Baked New Potatoes with Wilted Wild Garlic      Origin: Britain
Arni Souvla (Skewered Lamb)      Origin: Cyprus	Avocado Leaf Infused Oil      Origin: Fusion	Baked Papaya with Sweet Coconut Cream      Origin: Marshall Islands
Arroz com Camarão (Rice with Prawns)      Origin: Brazil	Avocado Leaf Tea      Origin: Mexico	Baked Pineappleweed Custard      Origin: Britain
Arroz con Gandules (Puerto Rican Rice and Beans with Sofrito)      Origin: Puerto Rico	Ayam Goreng (Malaysian Fried Chicken)      Origin: Malaysia	Baked Salmon      Origin: Canada
Arroz con Menestra y Carne (Rice with Meat in Stew)      Origin: Ecuador	Azindéssi aux Boeuf (Beef in Peanut Sauce)      Origin: Togo	Baked Tandoori Whole Fish      Origin: India
Arroz Con Pollo (Costa Rican Arroz con Pollo)      Origin: Costa Rica	Azindéssi aux Poisson (Peanut Sauce with Fish)      Origin: Togo	Baked Tilapia with Pineapple and Black Beans      Origin: Costa Rica
Arroz Con Pollo Panameño (Panamanian Arroz con Pollo)      Origin: Panama	Azindéssi aux Poulet (Peanut Sauce with Chicken)      Origin: Togo	Baked, Spiced, Red Cabbage      Origin: Canada
Arroz de Moringa (Rice with Moringa Leaves)      Origin: Mozambique	Börek Sauvage (Wild Greens Börek)      Origin: France	Balchão de Camarão (Goan Prawn Pickle)      Origin: India
Arroz Rojo (Mexican Red Rice)      Origin: Mexico	Bột Cary (Vietnamese Curry Powder)      Origin: Vietnam	Ballymaloe Fruit Tarts      Origin: Ireland
Arvi aur Gosht ka Khatta Salan (Taro and Lamb in a Tangy Sauce)      Origin: India	Baabath (Tripe Curry)      Origin: Sri Lanka	Balnamoon Skink      Origin: Ireland
Asado Negro      Origin: Venezuela	Baajiya (Somali Black-eyed Pea Fritters)      Origin: Somalia	Balti Chicken      Origin: Britain
Asaro (Special Yam Pottage)      Origin: Nigeria	Baamiye Suqaar (Meat and Okra Stew)      Origin: Somalia	Balti Garam Masala      Origin: India
Asaro II (Yam Porridge)      Origin: Nigeria	Bacalhau com Batatas (Salt Cod with Potatoes)      Origin: Portugal	Balti Tandoori Keema      Origin: Britain
Ash Gourd Coconut Curry      Origin: India	Bachalu à Gomes (Salt Cod with Potatoes)      Origin: Angola	Bambukeyo Bongara (Maldives Breadfruit Curry)      Origin: Maldives
Ash Guznh Mazndrana (Mazandarani Style Nettle Soup)      Origin: Iran	Bacon and Cabbage      Origin: Ireland	Bamies Yiahni (Okra with Tomato Sauce)      Origin: Cyprus
Ashanti Chicken      Origin: Ghana	Bacon and Cabbage Soup      Origin: Ireland	Banana leaf mackerel      Origin: Sri Lanka
Asian Duck Curry      Origin: Fusion	Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce)      Origin: Welsh	Bananes Farci (Stuffed Bananas)      Origin: Wallis Futuna
Asparagus Frittata      Origin: Britain	Badanekaayi Gojju (Brinjal Curry)      Origin: India	Banani Loko (Aloko with Chilli Sauce)      Origin: Guinea
Asparagus in Egg Sauce      Origin: Britain	Bafado      Origin: India	Banankou Fida (Sokossoko with Kidneys)      Origin: Guinea
Aspic Jelly      Origin: Britain	Bagels with Halibut Cheeks      Origin: Greenland	Bangladeshi Beef Shatkora      Origin: Bangladesh
Assam Fish Curry      Origin: Malaysia	Baguitchi (Hibiscus Leaf and Okra Sauce)      Origin: Guinea-Bissau	Bangladeshi Garlic Daal      Origin: Bangladesh
Atún con Pimientos y Tomate (Tuna with Chillies and Tomatoes)      Origin: Spain	Bahamian Crab and Rice      Origin: Saint Barthelemy	Bangladeshi Goat Curry      Origin: Bangladesh
Athenian Cabbage      Origin: Roman	Baingan au Tamatar ki Sabzi (Aubergine and Tomato Sabzi)      Origin: India	Bangude Ghassi (Bunt-style Spicy Mangalorean Curry)      Origin: India
Aubergine and Mozzarella Sandwiches      Origin: Britain	Bajan Aubergine Curry      Origin: Barbados	Bao Buns      Origin: China
Aubergine, Potato and Chickpea Balti      Origin: Fusion	Bajan Curry Powder      Origin: Barbados	Bara (Surinamese Savoury Doughnuts)      Origin: Suriname
Aubergine, Sweet Potato and Chickpea Balti      Origin: South Africa	Bajan Spice Mix      Origin: Barbados	Barbacoa      Origin: Mexico
Aunu Senebre      Origin: Papua	Bajiy (Red Lentil Fritters)      Origin: Somalia	Barbagiuan      Origin: Monaco
Aunu Senebre      Origin: Papua New Guinea	Bakalca (Slovenian Lamb Stew)      Origin: Slovenia
Aurangabadi Naan Qaliya      Origin: India	Bakari Riha (Mutton Curry)      Origin: Maldives

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