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 3209 recipes in total:

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Fasolada (Greek Bean Soup)      Origin: Greece	Fillet of Pork with Sea Lettuce Crust      Origin: England	Fresh Mushroom Salad      Origin: British
Fat Hen and Potato Gratin      Origin: Britain	Fillets of John Dory with Sage      Origin: Britain	Fresh Pennywort Drink      Origin: Britain
Fat Hen Cream Sauce with Potatoes      Origin: British	Fish and Dried Mallow Leaf Stew      Origin: African Fusion	Fresh Tomato Sauce with Bergamot      Origin: Britain
Fat Hen Quiche      Origin: Britain	Fish and Mula Red Curry (Fish and Mooli Red Curry)      Origin: Bangladesh	Fricandeau of Beef      Origin: British
Fava Pure e Cicorielle (Mashed Broad Beans with Potatoes and Chicory)      Origin: Italy	Fish Bhuna (Bengali-Style Fried Fish in Onion and Tomato Curry)      Origin: Bangladesh	Fricandeau of Veal      Origin: British
Feijoada à Angolana (Angolan Feijoada)      Origin: Angola	Fish Breyani      Origin: South Africa	Fricassée de Brède Chouchou (Fricassee of Pumpkin Leaves)      Origin: Reunion
Feijoada de Moçambicana (Mozambican Bean Stew)      Origin: Mozambique	Fish Dopeaja      Origin: Bangladesh	Fricassée de Brèdes (Fricassee of Amaranth Greens)      Origin: Reunion
Fekei      Origin: Tuvalu	Fish in Vine Leaves      Origin: Greece	Fricassé de lambis (Queen Conch Fricassee)      Origin: Guadeloupe
Fennel Sauce      Origin: Britain	Fish Molee (Keralan Fish Stew)      Origin: India	Fried Bistort Greens      Origin: African Fusion
Fennel Vinaigrette Dressing      Origin: Italy	Fish Padha (Sri Lankan Fish Pickle)      Origin: Sri Lanka	Fried Chicken, Ital Vegetables and Rundown Sauce      Origin: Jamaica
Fermented Mixed Vegetables      Origin: America	Fish Sandwiches      Origin: British	Fried Chitterlings      Origin: American
Féroce d'Avocat      Origin: Martinique	Fish Tacos      Origin: Britain	Fried Dead-nettle Greens      Origin: British
Féroce d'Avocat      Origin: Guadeloupe	Fish Tikka Masala      Origin: India	Frijoles Negros Escabechados (Peruvian-style Spicy Pickled Black Beans)      Origin: Peru
Feuilles de Consoude Farcies (Stuffed Comfrey Leaves)      Origin: France	Flaming Eggs      Origin: Thailand	Frijoles Paisas      Origin: Colombia
Feuilles de Manioc (Central African Cassava Leaves)      Origin: Central Africa	Flemish Salad      Origin: British	Frikkadel Curry      Origin: South Africa
Feuilles de Manioc Malienne (Malian Cassava Leaf Stew)      Origin: Mali	Florentine Pizza      Origin: Italy	Fruit and Nut Slaw      Origin: American
Ffagod Traddodiadol (traditional Faggots)      Origin: Welsh	Flowers and Greens Salad      Origin: Britain	Fruit Salad with Balsamic Chasteberry Dressing      Origin: Fusion
Fiddlehead and Morel Mushroom Risotto      Origin: American	Folon      Origin: Cameroon	Fruity Beef Casserole      Origin: Britain
Fiddlehead Pasta Primavera      Origin: American	Forloren Hare (Danish Meatloaf)      Origin: Denmark	Fruity Brown Sauce      Origin: Britain
Fiery Chicken Jalfrezi      Origin: Britain	Foubey (Millet Couscous with Moringa)      Origin: Niger	Fruity Pork Skewers      Origin: Britain
Fiery Chicken Legs      Origin: British	Fragrant Fijian Chicken Curry      Origin: Fiji	Full-flavoured Fish Stock      Origin: Britain
Fig Leaf and Kefir Ice Cream      Origin: Britain	Fragrant Lamb Kofta Curry      Origin: Britain	Fumet de Caça (Hunter's Fumet)      Origin: Mozambique
Fijian Chicken and Potato Curry      Origin: Fiji	Francatelli Asparagus Soup      Origin: British	Gâteaux Piment (Chilli Cakes)      Origin: Mauritius
Fijian Chicken Curry      Origin: Fiji	Frango à Cafrial à Zambeziana (Zambezi-style Barbecued Chicken)      Origin: Mozambique	Gadang Pit (Red Curry Chicken)      Origin: Laos
Fijian Chicken Palau      Origin: Fiji	Frango com Bagique (Chicken with Spinach)      Origin: Guinea-Bissau	Gaeng Khiaw Waen (Green Curry with Pork)      Origin: Thailand
Fijian Crab Curry      Origin: Fiji	Frango Zambeziana (Zambezi Chicken)      Origin: Mozambique	Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot)      Origin: Thailand
Fijian Goat Curry      Origin: Fiji	French Bean and Duck Green Thai Curry      Origin: Thailand	Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot)      Origin: Thailand
Fijian Goat Curry 2      Origin: Fiji	French Bean Salad      Origin: British	Gaeng Pa (Jungle Curry Paste)      Origin: Thailand
Fijian Indian Tomato Chutney      Origin: Fiji	French Beef Soup      Origin: British	Gaeng Pa-naeng (Panang Curry)      Origin: Thailand
Fijian Khatar (Jackfruit Curry)      Origin: Fiji	French Bread Pizza      Origin: Italy	Gaeng Phet Gai (Red Chicken Curry)      Origin: Laos
Fijian Suruwa (Fijian Fish Curry)      Origin: Fiji	French Onion Sauce (Soubise)      Origin: British	Gaeng Som (Thai Sour Orange Curry)      Origin: Thailand
Filé Gumbo      Origin: Louisiana	French Salad      Origin: British	Galician-style Goose Barnacles      Origin: Spain
Filipino Beef Rendang      Origin: Philippines	French-style Chicken and Fennel Braise      Origin: Fusion
Filipino Fish Curry      Origin: Philippines	Fresco de Arrayan      Origin: El Salvador

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