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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Foubey (Millet Couscous with Moringa)      Origin: Niger	Gaeng Pa-naeng (Panang Curry)      Origin: Thailand	Ginger, Chicken and Coconut Soup      Origin: Fusion
Fragrant Fijian Chicken Curry      Origin: Fiji	Gaeng Phet Gai (Red Chicken Curry)      Origin: Laos	Githeri      Origin: Kenya
Fragrant Lamb Kofta Curry      Origin: Britain	Gaeng Som (Thai Sour Orange Curry)      Origin: Thailand	Glüehwein Roast Beef      Origin: Germany
Frango à Cafrial à Zambeziana (Zambezi-style Barbecued Chicken)      Origin: Mozambique	Galician-style Goose Barnacles      Origin: Spain	Glace de Viande      Origin: France
Frango com Bagique (Chicken with Spinach)      Origin: Guinea-Bissau	Galinha à Portuguesa (Macanese Portuguese Chicken)      Origin: Macau	Glazed Duckling with Pineapple Salsa      Origin: Fusion
Frango Zambeziana (Zambezi Chicken)      Origin: Mozambique	Gambian Benachin      Origin: Gambia	Gnamakoudji (Ivorian Ginger Drink)      Origin: Cote dIvoire
French Bean and Duck Green Thai Curry      Origin: Thailand	Gambian Fish Pepper Soup      Origin: Gambia	Gnocchi Basilico con Salsa al Pomodoro e Rucola (Basil Gnocchi with Tomato Sauce and Wild Rocket)      Origin: Italy
French Bread Pizza      Origin: Italy	Gambian Fish Yassa      Origin: Gambia	Gnocchi di Ortica (Nettle Gnocchi)      Origin: Italy
French-style Chicken and Fennel Braise      Origin: Fusion	Game Soup      Origin: Scotland	Gnocchi Verdi (Spinach Gnocchi)      Origin: Italy
Fresco de Arrayan      Origin: El Salvador	Garam Masala      Origin: India	Gnon de Fonio      Origin: Burkina Faso
Fresh Mushroom Salad      Origin: British	Garbanzos con Acelgas (Chickpeas with Chard)      Origin: Spain	Goan Crab Claw Curry      Origin: India
Fresh Pennywort Drink      Origin: Britain	Garlic Chicken Madras      Origin: Britain	Goan Fish Curry      Origin: India
Fresh Tomato Sauce with Bergamot      Origin: Britain	Garlic Chilli Chicken      Origin: Britain	Goan-style Mealworm and Chickpea Curry      Origin: Fusion
Fricandeau of Veal      Origin: British	Garlic Mustard Greens Bhutuwa      Origin: Fusion	Goat Curry      Origin: Britain
Fricassée de Brède Chouchou (Fricassee of Pumpkin Leaves)      Origin: Reunion	Garlic Mustard Pesto      Origin: Italy	Goat Curry II      Origin: Fusion
Fricassée de Brèdes (Fricassee of Amaranth Greens)      Origin: Reunion	Garlic Mustard, Nettle and Spinach Saag      Origin: Britain	Goat Curry with Potatoes      Origin: Pakistan
Fricassé de lambis (Queen Conch Fricassee)      Origin: Guadeloupe	Garlic Naan Bread      Origin: South Africa	Goat Meat and Root Vegetable Stew in Ale      Origin: Britain
Fried Bistort Greens      Origin: African Fusion	Garlic Sea Aster      Origin: British	Goat Meat Groundnut Soup      Origin: Ghana
Fried Chicken, Ital Vegetables and Rundown Sauce      Origin: Jamaica	Garlic Spinach      Origin: Italy	Goat Meat Tagine      Origin: African Fusion
Fried Dead-nettle Greens      Origin: British	Gateaux Piments (Chilli Cakes)      Origin: Mauritius	Goat Water      Origin: Antigua
Frijoles Negros Escabechados (Peruvian-style Spicy Pickled Black Beans)      Origin: Peru	Gazaneh (Iranian Nettle Soup)      Origin: Iran	Golwythion Cig oen wedi Llenwi (Stuffed Noisettes of Lamb)      Origin: Welsh
Frijoles Paisas      Origin: Colombia	Gazpacho Manchego (Manchego Gazpacho)      Origin: Spain	Gomen (Ethiopian Collard Greens)      Origin: Ethiopia
Frikkadel Curry      Origin: South Africa	Gbékui (Spinach Sauce)      Origin: Togo	Gomen Kitfo (Spiced Curd Cheese with Greens)      Origin: Ethiopia
Fruit Salad with Balsamic Chasteberry Dressing      Origin: Fusion	Gboma Dessi (Spinach Sauce with Beef)      Origin: Togo	Gongura Mamsam      Origin: India
Fruity Beef Casserole      Origin: Britain	Gedünstetes Weißkraut (Skillet Cabbage)      Origin: Germany	Gongura Pappu (Sorrel Leaf Dal)      Origin: India
Fruity Brown Sauce      Origin: Britain	Gepekelde Haring (Soused Herring)      Origin: Netherlands	Good King Henry Aloo      Origin: Fusion
Fruity Pork Skewers      Origin: Britain	Ghana Green Marinade      Origin: Ghana	Goosegrass and Chickweed Kedgeree      Origin: Fusion
Full-flavoured Fish Stock      Origin: Britain	Ghanaian Chicken Jollof Rice      Origin: Ghana	Goosegrass and Wild Greens Soup      Origin: Britain
Fumet de Caça (Hunter's Fumet)      Origin: Mozambique	Ghanaian Jollof Rice II (Ghanaian Jollof Rice)      Origin: Ghana	Goosegrass Polenta with Almond Crust      Origin: British
Gadang Pit (Red Curry Chicken)      Origin: Laos	Ghanaian Tooloo Beefy (Ghanaian Cured Beef)      Origin: Ghana	Gorkhali Lamb Curry (Nepalese Lamb Curry)      Origin: Nepal
Gaeng Khiaw Waen (Green Curry with Pork)      Origin: Thailand	Ghiya-Chironji ki Daal (Spiced Sunflower Seed and Chironji Paste)      Origin: India	Gormeh Sabzi (Persian Lamb and Herb Stew)      Origin: Iran
Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot)      Origin: Thailand	Ginger Prawns with Oyster Mushrooms      Origin: China	Gosht Pullao (Beef Pullao)      Origin: India
Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot)      Origin: Thailand	Ginger Soy Fish en Papillote      Origin: Fusion
Gaeng Pa (Jungle Curry Paste)      Origin: Thailand	Ginger Turkey Curry      Origin: Britain

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