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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Kadai Bhindi (Okra Kadai)      Origin: India	Kati rolls      Origin: India	King Scallop in Molee Sauce      Origin: Manx
Kadala Curry      Origin: India	Katles (Spiced Beef and Potato Cakes)      Origin: Madagascar	Kiseli Kupus      Origin: Croatia
Kadhi      Origin: India	Kau See Soup (Matrimony Vine Leaf Soup with Goji Berries)      Origin: China	Kishke (Stuffed Derma)      Origin: Uzbekistan
Kaeng Khiao Wan (Thai Green Curry)      Origin: Thailand	Kedjenou (Guineafowl Kedjenou)      Origin: Cote dIvoire	Kishmish Vashli Tolma      Origin: Armenia
Kaeng Phet Pet Yang (Thai Red Roast Duck Curry)      Origin: Thailand	Keema and Lettuce Curry      Origin: India	Kissuto Rombo (Baked Kid Goat)      Origin: Sao Tome
Kajaik (Sudanese fish stew)      Origin: South Sudan	Keema Curry      Origin: Pakistan	Kitharos (Turbot)      Origin: Roman
Kaju Butter Curry      Origin: India	Kekefia (Plantain Pottage)      Origin: Nigeria	Kittitian Style Conkies      Origin: Saint Kitts
Kaju Maluwa (Cashew Curry)      Origin: Sri Lanka	Kelbimbó (Brussels Sprouts Baked in Sour Cream)      Origin: Hungary	Kizaca (Cassava Leaf and Peanut Stew)      Origin: Angola
Kalderetang Manok (Chicken Caldereta)      Origin: Philippines	Kelenkelen (Fish with Cassava Leaves)      Origin: Cameroon	Kizaka with Palm Oil      Origin: Angola
Kaldu (Senegalese Caldou)      Origin: Senegal	Kelp Flour      Origin: Britain	Kjötsúpa (Icelandic Lamb Stew)      Origin: Iceland
Kale Brose      Origin: British	Kenyan Chips Masala      Origin: Kenya	Kleftiko (Lamb in the Oven)      Origin: Cyprus
Kale in Butter      Origin: Scotland	Kerala-style Snake Meat Curry      Origin: India	Kleftiko (Roast Leg of Lamb)      Origin: Cyprus
Kale with Cream      Origin: Ireland	Kesar Mango Curry      Origin: India	Knol Khol Poriyal (Spicy Fried Kholrabi)      Origin: India
Kalia II (Meat and Potato Curry II)      Origin: Bangladesh	Khachapuri iz Fasoli (Georgian Bean Pie)      Origin: Georgia	Kobi Bhaji      Origin: India
Kaluun iyo Bariis (Spicy Fish Sauce with Rice)      Origin: Somalia	Khao Pune (Chicken Curry Noodles)      Origin: Laos	Kobi Keema (Cabbage and Minced Meat Curry)      Origin: India
Kalya de Poulet (Chicken Kalya)      Origin: Mauritius	Kharcho Soup (Georgian Beef and Rice Soup)      Origin: Georgia	Kobi Sabji (Cabbage Sabji)      Origin: India
Kamuna      Origin: Sierra Leone	Khasi Ko Masu (Nepali Goat Meat Curry)      Origin: Nepal	Kodoyo (Fish with Baobab Leaves)      Origin: Togo
Kang Ped Pla-dook (Red Curry with Catfish)      Origin: Thailand	Khatta Meetha (Cabbage Curry)      Origin: India	Kohl Westfalisch (Westphalian Cabbage II)      Origin: Germany
Kao Lengmian (Grilled Cold Noodles)      Origin: China	Khayan thee Hnat (Burmese Stuffed Aubergine Curry)      Origin: Myanmar	Kohlapuri Chicken (Maharashtra Chicken Curry)      Origin: India
Kapernschnitzel (Veal Cutlets With Capers)      Origin: Germany	Khela Kalia (West Bengali Lamb Curry)      Origin: India	Kokam Soup      Origin: India
Kapr na černo (Carp in Black Sauce)      Origin: Czech	Khiar Shoor (Persian Fermented Gherkins)      Origin: Iran	Koki      Origin: Cameroon
Kapuska z Kielbasa (Sauerkraut and Kielbasa)      Origin: Poland	Khichuri      Origin: India	Koko na Nyama (Meat with Koko)      Origin: Central African Republic
Kapusniak (Sauerkraut Soup)      Origin: Poland	Khinkali      Origin: Georgia	Kokoda (Oceanian Ceviche)      Origin: Fiji
Karahi Chicken Indian Restaurant Style      Origin: Britain	Khmeli-Suneli      Origin: Georgia	Kokoda (Fijian Ceviche)      Origin: Fiji
Kare Ayam Jawa (Javanese Chicken Curry)      Origin: Indonesia	Khoodra Mafrooka      Origin: Sudan	Kokoda (Oceanian Ceviche)      Origin: Papua New Guinea
Kari Ayam (Malaysian Chicken Curry)      Origin: Malaysia	Khoresht-e Gheymeh (Persian Lamb Stew with Dried Limes and Split Peas)      Origin: Iran	Kokoda (Oceanian Ceviche)      Origin: Solomon Islands
Kari Ikan (Malaysian Fish Curry)      Origin: Malaysia	Khowsuey      Origin: Chile	Kokum Kari (Kokam Curry)      Origin: India
Kari Kambing (Mutton or Goat Curry)      Origin: Indonesia	Khumb Matar (Mushroom and Green Pea Curry)      Origin: India	Kombdi Masala      Origin: India
Kari Koko (Seychellois King Prawn and Coconut Curry)      Origin: Seychelles	Kid Goat Korma      Origin: Anglo-Indian	Komprek Eromba (Water Dropwort Eromba)      Origin: India
Kari Koko Zourit (Octopus Curry)      Origin: Seychelles	Kilmeny Kail      Origin: Scotland	Kondré de Porc (Kondré of Pork)      Origin: Cameroon
Kari Velouté (French Curry Sauce)      Origin: France	Kilmeny Kail      Origin: Scotland	Konkoé Turé Gbéli (Smoked Catfish Stew with Vegetables)      Origin: Guinea
Karipap (Pressure Cooker Massaman Beef Curry)      Origin: Malaysia	Kilo'a      Origin: Tokelau	Kontomire Stew (Cocoyam Leaf Stew)      Origin: Ghana
Karkandji (Hibiscus Sauce)      Origin: Chad	King Prawn Dopiaza Curry      Origin: Britain
Kashmiri Masala      Origin: Britain	King Prawn Pathia      Origin: Britain

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