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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Honey and Lemon Carragheen Pudding      Origin: Ireland	Ikan Bungkus Papua (Papuan Fish Wrap)      Origin: Papua	Istrian Jota      Origin: Croatia
Honey Mushroom Stuffing      Origin: American	Ikan Sabuko (Grilled Tamarind Fish)      Origin: East Timor	Italianate Warm Dandelion Salad      Origin: British
Hong Kong Curry Fish Balls      Origin: Hong Kong	Ila Alasepo (Okra and Spinach Soup)      Origin: Nigeria	Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout)      Origin: Roman
Hong Kong Snake Soup      Origin: Hong Kong	In Omne Genus Conchyliorum (For All Kinds of Shellfish)      Origin: Roman	Ius in copadiis (Sauce for Choice Cuts)      Origin: Roman
Hong Kong Style Braised Beef Brisket in Chu Hou Paste      Origin: Hong Kong	Indian Curry Paste      Origin: Fusion	Ius in Pelamyde Assa (Sauce for Baked Young Tuna)      Origin: Roman
Hong Shao Rou (Red-braised pork belly)      Origin: Britain	Indian Koftas      Origin: Fusion	Ius in Perdices (Sauce for Partridges)      Origin: Roman
Hoppin' John      Origin: America	Indian Restaurant Curry Base      Origin: Britain	Ius in Pisce Asso (Sauce for Baked Fish)      Origin: Roman
Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand	Indian-spiced Leftover Christmas Roast Veg      Origin: Britain	Ius in Thynno Elixo (Sauce for Poached Tuna)      Origin: Roman
Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand	Indian-style Charred Chicken      Origin: Fusion	Ius Viride in Avibus (Green Sauce for Birds)      Origin: Roman
Horehound Candy      Origin: Britain	Indian-style Spicy Baby Potatoes      Origin: Britain	Iwuk Efere      Origin: Nigeria
Horehound Candy II      Origin: Britain	Indonesian Black Squid Curry      Origin: Indonesia	Jabalí con Higos en Rioja (Wild Boar with Figs in Rioja)      Origin: Spain
Horta Vounou Salata (Wild Greens Salad)      Origin: Greece	Indonesian Soufflé Omelette      Origin: Indonesia	Jackfruit Biryani      Origin: Britain
Hortapita      Origin: Greece	Ingelegde Vis II (Pickled Fish)      Origin: South Africa	Jackfruit Kofta Curry      Origin: India
Hot and Sour Sauce      Origin: China	Inglad Sill (Swedish Pickled Herring)      Origin: Sweden	Jalfrezi Masala      Origin: India
Hot and Sour Venison Soup with Honey Fungus      Origin: Britain	Insalata con Fiori di Malva e Salicornia (Mallow Flower and Marsh Samphire Summer Salad)      Origin: Italy	Jamaican Mutton and Lime Leaf      Origin: Jamaica
Hot Curry Powder      Origin: Anglo-Indian	Insane Trini Hot Sauce      Origin: Trinidad	Japanese Curry Powder II      Origin: Japan
Hot Green Tamarind Chicken      Origin: Indonesia	Intuba (Endive)      Origin: Roman	Japanese Knotweed and Sorrel Tart      Origin: Britain
Hot Jalfrezi Spices      Origin: African Fusion	Iraqi Adana Kebab      Origin: Iraq	Japanese Knotweed Salsa Verde      Origin: America
Hot Sesame Beef      Origin: China	Iraqi Dolma      Origin: Iraq	Japanese-style Fish Finger Curry      Origin: Britain
Hot Water Dough Dumplings      Origin: China	Irio      Origin: Kenya	Japraci (Collard Greens Dolmas)      Origin: Montenegro
Hotch Potch      Origin: Scotland	Irish Cabbage Parcels      Origin: Ireland	Japrak (Mutton-stuffed Vine Leaves)      Origin: Bosnia
Houses of Parliament Soup      Origin: British	Irish Carbonnade      Origin: Ireland	Javaanse Bami      Origin: Suriname
Huachingngo Yucateco (Red Snapper, Yucatan Style)      Origin: Mexico	Irish Lamb and Potato Curry      Origin: Ireland	Jeera Rice (Cumin Rice)      Origin: India
Huli Podi (Udupi Sambar Powder)      Origin: India	Irish Lamb Stew      Origin: Ireland	Jeerjeer Salata      Origin: Sudan
Iced Curry Soup      Origin: Britain	Irish Lamb Stew      Origin: Ireland	Jerusalem Artichoke and Kale Gratin      Origin: Britain
Iced Raspberry and Eggnog Trifle Cake      Origin: Britain	Irish Moss Blancmange      Origin: Ireland	Johl Momo      Origin: Nepal
Ichiban Dashi (Basic Japanese Soup Stock)      Origin: Japan	Irish Moss Ginger Mousse      Origin: Ireland	Johonjö      Origin: Equatorial Guinea
Idichakka Thoran (Raw Jackfruit Curry)      Origin: India	Irish Moss Jelly      Origin: Ireland	Judias Verdes con Salsa de Tomate (Green Beans in Tomato Sauce)      Origin: Spain
Ifisashi (Bean Leaves with Peanuts)      Origin: Zambia	Irish Sorrel Soup      Origin: Ireland	Jungle Curry Prawns      Origin: Thailand
Igisafuliya (Chicken Plantain and Vegetable Stew)      Origin: Rwanda	Irn-Bru Pakoras      Origin: Scotland	Kaapse Kerrievis (Cape Malay Pickled Fish)      Origin: South Africa
Igitoke      Origin: Rwanda	Isi Ewu (Spiced Goat Head)      Origin: Nigeria	Kaapse Kerrievis (Cape Malay Pickled Fish)      Origin: South Africa
Ijogó (Cabbage and Smoked Fish Stew)      Origin: Sao Tome	Isombe      Origin: Rwanda	Kabocha Squash and Kale Galette      Origin: America
Ika Lolo (Fish in Taro Leaves)      Origin: Tonga	Ispanaklı Kek (Spinach Cake)      Origin: Turkey
Ikan Assam Pedas (Hot-and-sour Fish Stew)      Origin: Malaysia	Isso Vade      Origin: Sri Lanka

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