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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Kopto à l'arachide (Kopto in Peanut Sauce)      Origin: Niger	Lagman      Origin: Kyrgyzstan	Lapin Cuit avec des Pruneaux (Stewed Rabbit with Prunes)      Origin: Belgium
Korean-inspired Oxeye Daisy Greens      Origin: Fusion	Lagman      Origin: Turkmenistan	Lapin Sauvage avec Chou Rouge (Wild Rabbit with Red Cabbage)      Origin: France
Korean-inspired Pollock Stew with Gochujang and Wild Greens      Origin: Korea	Lagman Spice Blend      Origin: Kyrgyzstan	Laplap      Origin: Vanuatu
Koro Owu Soup (Cotton Seed Soup)      Origin: Nigeria	Lagman Spice Blend      Origin: Tajikistan	Lasagne Verdi      Origin: San Marino
Korokke (Tuna and Water Spinach Fritters)      Origin: Palau	Lagman Spice Blend      Origin: Uzbekistan	Latvian Pickled Beetroot      Origin: Latvia
Kotlet Schabowy (Polish Breaded Pork Cutlet)      Origin: Poland	Lagman Spice Blend      Origin: Afghanistan	Latvian Sauerkraut Soup      Origin: Latvia
Koumrangan      Origin: Chad	Lagman Spice Blend      Origin: Turkmenistan	Latvian Sorrel Soup      Origin: Latvia
Koumrangan avec Patte d'Arachide (Koumrangan with Peanut Paste)      Origin: Chad	Lagos sto Fourno (Oven-baked Wild Rabbit)      Origin: Cyprus	Layered Trifle Loaf      Origin: Britain
Kouneli Stifado (Rabbit Stew)      Origin: Greece	Lahpet Thoke (Burmese Tea Leaf Salad)      Origin: Myanmar	Lazeez Lauki (Tasty Stuffed Bottle Gourd)      Origin: India
Koupepia (Dolmades)      Origin: Cyprus	Laj Ntses (Fish Larb)      Origin: Laos	Le cassoulet de la mer à la bretonne (Breton seaside cassoulet)      Origin: France
Koupepia (Stuffed Vine Leaves)      Origin: Cyprus	Lamb and Cabbage Rolls      Origin: Britain	Le Chou au Beurre (Buttered Cabbage)      Origin: Mauritius
Kozi Ishtu (Keralan Chicken Ishtu)      Origin: India	Lamb Bhuna      Origin: Britain	Le Gaonré au poulet frit (Gaonré with fried chicken)      Origin: Burkina Faso
Kpala (Jute Leaf Sauce)      Origin: Cote dIvoire	Lamb Bhuna      Origin: India	Le Goundja (Fish with Aubergines and Cassava Leaves)      Origin: Central African Republic
Krækiberjasaft Chatni (Crowberry Chutney)      Origin: Iceland	Lamb Biryani      Origin: India	Le Ndolé Camerounais (Cameroonian Ndolé)      Origin: Cameroon
Krain Krain (Jute Leaf Stew)      Origin: Sierra Leone	Lamb Burgers with Mint and Pine Nuts      Origin: Cyprus	Le Salade Côte Cap Vert (Cape Vert Coast Salad)      Origin: Senegal
Krautstrudel (Cabbage Strudel)      Origin: Liechtenstein	Lamb Curry with Winter Vegetables and Spinach      Origin: Fusion	Lebanese Mlukhiyea (Jute Mallow and Meat Stew)      Origin: Lebanon
Kriibsen (Crayfish, Luxembourg Style)      Origin: Luxembourg	Lamb Cutlet Casserole      Origin: Britain	Lechon Kawli (Oven-roasted Pork)      Origin: Philippines
Krumpirova Corba Sa Kiselicom (Sorrel and Potato Soup)      Origin: Serbia	Lamb Cutlets and Spinach      Origin: Britain	Leftover Chicken Curry with Carlin Peas, Himalayan Balsam Seed Pods and Oak Moss Tempering      Origin: Britain
Kuka Soup      Origin: Nigeria	Lamb Dopiaza      Origin: Britain	Leftover Ham Vindhalo      Origin: Britain
Kuku Sabzi (Persian Herb Frittata)      Origin: Iran	Lamb Karahi      Origin: India	Leftover Turkey and Chickpea Curry      Origin: Fusion
Kukulhu Kurandi Riha (Maldives Chicken Gizzard Curry)      Origin: Maldives	Lamb Koftas      Origin: North Africa	Leftovers Butter Turkey      Origin: Britain
Kukulhu Riha (Maldives Chicken Curry)      Origin: Maldives	Lamb Madras      Origin: India	Leftovers Lamb Ragu      Origin: Britain
Kukulu Musamma      Origin: Sri Lanka	Lamb Noisettes with Tomato Salsa      Origin: Britain	Leksour (Mauritanian-style Pancakes with Sauce)      Origin: Mauritania
Kupus Salata (Croatian Cabbage Salad)      Origin: Croatia	Lamb Rogan Josh      Origin: India	Lemon Verbena Lemonade      Origin: Britain
Kuru Börülce (Black-eyed Bean Salad)      Origin: Northern Cyprus	Lamb Rogan Josh      Origin: Britain	Lemongrass Curry      Origin: Cambodia
Kwacoco with Banga Soup      Origin: Cameroon	Lamb Saag Restaurant Style      Origin: India	Lemongrass Pork with Rice Noodles      Origin: Australia
Kypriaka Lazania (Cypriot Lasagne)      Origin: Cyprus	Lamb Shank Madras      Origin: India	Lenticula (Roman Spicy Lentils)      Origin: Roman
La Salade à la Nigerienne (Niger-style Salad)      Origin: Niger	Lamb Tarkari (Lamb Yoghurt Curry)      Origin: Nepal	Lentil and Nettle Curry      Origin: Britain
Laal Chicken Curry      Origin: Britain	Lamb with New Potatoes and Coriander      Origin: Ireland	Lentil Or Potato Tempering      Origin: India
Laal Maas (Rajasthani Lamb Curry)      Origin: India	Lamb with Spinach      Origin: Mauritius	Les Sardines Farcies aux Blettes et aux Moules (Sardines Stuffed with Chard and Mussels)      Origin: Monaco
Lacto-fermented Sea Sandwort      Origin: Britain	Lamb's Lettuce Pesto      Origin: Britain	Lesser Celandine Potato Salad      Origin: British
Lactucas (Lettuce)      Origin: Roman	Lampara Curry      Origin: Sri Lanka	Lesser Celandine Straws      Origin: Britain
Ladob Banan (Bananas in Coconut Milk)      Origin: Seychelles	Lamprais Rice      Origin: Sri Lanka
Lafet Time (Honey-glazed Pork with Salad)      Origin: Vanuatu	Lao Tam Som (Lao Green Papaya Salad)      Origin: Laos

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