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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Grouse Game Soup      Origin: Britain	Halupki (Stuffed Cabbage Rolls)      Origin: Slovakia	Hogweed Pancakes      Origin: British
Guacamole      Origin: Mexico	Halupki Stuffed with Buckwheat Groats      Origin: Slovakia	Holus Molle ex Foliis Lactucarum cum Cepis (Vegetable Purée with Lettuce Leaves and Onions)      Origin: Roman
Guai Daun Singlong Tumbuk (Grilled Fish with Greens)      Origin: Sumatra	Hamboro' Salad      Origin: British	Home Cured Herring      Origin: Britain
Guinea Fowl Pudding      Origin: Scotland	Hapai Hantue (Filled Buckwheat Dumplings)      Origin: Bhutan	Home-made Chilli Oil      Origin: China
Guinea Fowl with Coconut Cream      Origin: Zimbabwe	Havgitov Spanach (Baked Spinach with Eggs)      Origin: Armenia	Home-made Sauerkraut      Origin: Germany
Guinean Spinach Sauce      Origin: Equatorial Guinea	Hawthorn Flour Bread      Origin: France	Home-style Machanka      Origin: Belarus
Guisado de Caranguejo (Crab Stew)      Origin: Mozambique	Hazel Pollen Bread      Origin: France	Honey and Lemon Carragheen Pudding      Origin: Ireland
Guisado de carne de porco com Amêijoas (Pork Stew with Cockles)      Origin: Angola	Hazelnut and Wild Greens Pesto      Origin: Britain	Honey and Marmalade Glazed Gammon Joint      Origin: British
Gujarati Kadhi      Origin: India	Heat Wave Chili      Origin: American	Honey Mushroom Stuffing      Origin: American
Gujarati-style Chicken Curry      Origin: India	Hebolace      Origin: England	Hong Kong Curry Fish Balls      Origin: Hong Kong
Gulai Ikan Karibia (Caribbean Fish Stew)      Origin: Turks Caicos	Hedgehog Mushroom and Sorrel Frittata      Origin: Britain	Hong Kong Snake Soup      Origin: Hong Kong
Gulai Kambing (Sumatran Goat Curry)      Origin: Martinique	Hedgerow Salad      Origin: Ancient	Hong Kong Style Braised Beef Brisket in Chu Hou Paste      Origin: Hong Kong
Gulha (Fried Fish Balls)      Origin: Maldives	Heicht mat Kraïderzooss (Pike in Green Sauce)      Origin: Luxembourg	Hong Shao Rou (Red-braised pork belly)      Origin: Britain
Gummadikaya Majjiga Pulusu (White Pumpkin Yogurt Stew)      Origin: India	Henan Hu La Tang (Hot Pepper Soup)      Origin: China	Hoppin' John      Origin: America
Gundruk (Nepali Fermented Leafy Greens)      Origin: Nepal	Herb Dressing      Origin: Middle East	Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand
Gurnard Fillets Steamed on a Bed of Wrack      Origin: England	Herbae Rusticae (Country Herbs)      Origin: Roman	Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand
Guru (Zimbabwean-style Tripe)      Origin: Zimbabwe	Herbed Lemon Sorbet      Origin: Britain	Horehound Candy      Origin: Britain
Gustum de praecoquiis (Starter with Apricots)      Origin: Roman	Herbed, Spiced, Roast Beef Fillet      Origin: British	Horehound Candy II      Origin: Britain
Gustum Versatile (Turnover Antipasto)      Origin: Roman	Herbes de Provence      Origin: France	Horta Vounou Salata (Wild Greens Salad)      Origin: Greece
Gutti Vankaya (Stuffed Brinjal Curry)      Origin: India	Herby Millet Rings      Origin: African Fusion	Hortapita      Origin: Greece
Guyanese Chicken Curry      Origin: Guyana	Hers ys aysel (Marinated Pilchards)      Origin: England	Hot and Sour Sauce      Origin: China
Guyanese Crab Callaloo      Origin: Guyana	Hibiscus and Redcurrant Tea      Origin: Fusion	Hot and Sour Venison Soup with Honey Fungus      Origin: Britain
Hígado Aromático (Aromatic Liver)      Origin: Colombia	Hifridzi (Beef and Greens)      Origin: Zimbabwe	Hot Curry Powder      Origin: Anglo-Indian
Haam am Hée (Ham Steamed on Hay)      Origin: Luxembourg	Highland Game Soup      Origin: Scotland	Hot Green Tamarind Chicken      Origin: Indonesia
Habichuelas Negras (Puerto Rican Stewed Black Beans)      Origin: Puerto Rico	Highveld Lamb Curry      Origin: South Africa	Hot Jalfrezi Spices      Origin: African Fusion
Haddock Supper      Origin: Ireland	Hilib Ari (Somali Camel Meat Kebabs)      Origin: Somalia	Hot Sesame Beef      Origin: China
Haggis Kheema with Tattie Rotis      Origin: Fusion	Hilib Ari (Djibouti Camel Meat Kebabs)      Origin: Djibouti	Hot Water Dough Dumplings      Origin: China
Hakka Salt-baked Chicken      Origin: China	Hilib Ari (Somaliland Camel Meat Kebabs)      Origin: Somaliland	Hotch Potch      Origin: Scotland
Halawa Yaqtin (Pumpkin Halwa)      Origin: Middle East	Himachali Chana Madra (Himachala Chickpea Yoghurt Curry)      Origin: India	Houses of Parliament Soup      Origin: British
Halibut and Tomato Curry      Origin: Britain	Hinbeh B'zeit (Dandelion Greens with Caramelized Onions)      Origin: Lebanon	Huachingngo Yucateco (Red Snapper, Yucatan Style)      Origin: Mexico
Halloumi Fajitas      Origin: British	Hindbeh b Zeit (Dandelion Leaves in Oil)      Origin: Lebanon	Huli Podi (Udupi Sambar Powder)      Origin: India
Halloween Cadaver Melts      Origin: American	Hodge-Podge      Origin: British	Iced Curry Soup      Origin: Britain
Halloween Pumpkin Hotpot      Origin: British	Hoentay (Buckwheat Momos)      Origin: Bhutan
Halloween Swamp Dip      Origin: American	Hogweed Bubble and Squeak      Origin: Britain

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