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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Grain Mustard Based Fish Curry      Origin: India	Guai Daun Singlong Tumbuk (Grilled Fish with Greens)      Origin: Sumatra	Hazel Pollen Bread      Origin: France
Grand Sallet (Great Salad)      Origin: Britain	Guinea Fowl Pudding      Origin: Scotland	Hazelnut and Wild Greens Pesto      Origin: Britain
Granita mit Waldmeister und Beeren (Granita with Woodruff and Strawberries)      Origin: Germany	Guinea Fowl with Coconut Cream      Origin: Zimbabwe	Heat Wave Chili      Origin: American
Gratin Tatws a Bara Lawr (Potato and Laverbread Gratin)      Origin: Welsh	Guinean Spinach Sauce      Origin: Equatorial Guinea	Hebolace      Origin: England
Graubünden (Barley Soup)      Origin: Switzerland	Guisado de Caranguejo (Crab Stew)      Origin: Mozambique	Hedgehog Mushroom and Sorrel Frittata      Origin: Britain
Gravadlax Smørrebrød (Danish Smoked Salmon Open Sandwich)      Origin: Denmark	Guisado de carne de porco com Amêijoas (Pork Stew with Cockles)      Origin: Angola	Hedgerow Salad      Origin: Ancient
Green Apple Curry      Origin: Sri Lanka	Gujarati Kadhi      Origin: India	Heicht mat Kraïderzooss (Pike in Green Sauce)      Origin: Luxembourg
Green Beans in Coconut Sauce      Origin: Fusion	Gujarati-style Chicken Curry      Origin: India	Henan Hu La Tang (Hot Pepper Soup)      Origin: China
Green Coconut Chutney      Origin: India	Gulai Ikan Karibia (Caribbean Fish Stew)      Origin: Turks Caicos	Herb Dressing      Origin: Middle East
Green Fish Curry      Origin: Fusion	Gulai Kambing (Sumatran Goat Curry)      Origin: Martinique	Herbae Rusticae (Country Herbs)      Origin: Roman
Green Gooseberry Sauce      Origin: Britain	Gulha (Fried Fish Balls)      Origin: Maldives	Herbed Lemon Sorbet      Origin: Britain
Green Lentils with Wild Garlic Mustard Pesto      Origin: Britain	Gummadikaya Majjiga Pulusu (White Pumpkin Yogurt Stew)      Origin: India	Herbes de Provence      Origin: France
Green Mix with Indian Ocean Seafood      Origin: Tanzania	Gundruk (Nepali Fermented Leafy Greens)      Origin: Nepal	Herby Millet Rings      Origin: African Fusion
Green Papaya Curry with Fresh Coconut      Origin: Pitcairn Islands	Gurnard Fillets Steamed on a Bed of Wrack      Origin: England	Hers ys aysel (Marinated Pilchards)      Origin: England
Green Pea Soup      Origin: British	Guru (Zimbabwean-style Tripe)      Origin: Zimbabwe	Hibiscus and Redcurrant Tea      Origin: Fusion
Green Yoghurt Chutney      Origin: Pakistan	Gustum de praecoquiis (Starter with Apricots)      Origin: Roman	Hifridzi (Beef and Greens)      Origin: Zimbabwe
Grenada Callaloo Soup      Origin: Grenada	Gustum Versatile (Turnover Antipasto)      Origin: Roman	Highland Game Soup      Origin: Scotland
Grenada Oil Down      Origin: Grenada	Gutti Vankaya (Stuffed Brinjal Curry)      Origin: India	Highveld Lamb Curry      Origin: South Africa
Grilled Artichokes with Lemon-Mint Dipping Sauce      Origin: Britain	Guyanese Chicken Curry      Origin: Guyana	Hilib Ari (Somali Camel Meat Kebabs)      Origin: Somalia
Grilled Courgettes with Sea Arrowgrass and Peas      Origin: Britain	Guyanese Crab Callaloo      Origin: Guyana	Hilib Ari (Djibouti Camel Meat Kebabs)      Origin: Djibouti
Grilled Courgettes with Sea Plantain and Peas      Origin: Britain	Hígado Aromático (Aromatic Liver)      Origin: Colombia	Hilib Ari (Somaliland Camel Meat Kebabs)      Origin: Somaliland
Grilled Kefta      Origin: Morocco	Haam am Hée (Ham Steamed on Hay)      Origin: Luxembourg	Himachali Chana Madra (Himachala Chickpea Yoghurt Curry)      Origin: India
Grilled Mackerel Two Ways      Origin: Fusion	Habichuelas Negras (Puerto Rican Stewed Black Beans)      Origin: Puerto Rico	Hinbeh B'zeit (Dandelion Greens with Caramelized Onions)      Origin: Lebanon
Grilled Sea Bass and Marsh Samphire      Origin: Britain	Haddock Supper      Origin: Ireland	Hindbeh b Zeit (Dandelion Leaves in Oil)      Origin: Lebanon
Ground Elder and Potato Omelette      Origin: British	Haggis Kheema with Tattie Rotis      Origin: Fusion	Hoentay (Buckwheat Momos)      Origin: Bhutan
Ground Elder Buns      Origin: Norway	Hakka Salt-baked Chicken      Origin: China	Hogweed Bubble and Squeak      Origin: Britain
Ground Elder Layered Pancakes      Origin: British	Halawa Yaqtin (Pumpkin Halwa)      Origin: Middle East	Hogweed Pancakes      Origin: British
Ground Elder Pie      Origin: Britain	Halibut and Tomato Curry      Origin: Britain	Holus Molle ex Foliis Lactucarum cum Cepis (Vegetable Purée with Lettuce Leaves and Onions)      Origin: Roman
Ground Elder Quiche      Origin: Britain	Halloumi Fajitas      Origin: British	Home Cured Herring      Origin: Britain
Ground Elder Rice      Origin: Britain	Halloween Swamp Dip      Origin: American	Home-made Chilli Oil      Origin: China
Ground Elder Soup      Origin: Britain	Halupki (Stuffed Cabbage Rolls)      Origin: Slovakia	Home-made Sauerkraut      Origin: Germany
Ground Elder with Creamy Sorrel Sauce      Origin: British	Halupki Stuffed with Buckwheat Groats      Origin: Slovakia	Home-style Machanka      Origin: Belarus
Grouse Game Soup      Origin: Britain	Hapai Hantue (Filled Buckwheat Dumplings)      Origin: Bhutan
Guacamole      Origin: Mexico	Havgitov Spanach (Baked Spinach with Eggs)      Origin: Armenia

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