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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Moretum (Garlic and Herb Pâté)      Origin: Roman	Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Palestine	Naengi-guk (Shepherd's Purse Soup)      Origin: Korea
Moroccan-style Five-grain Pilaf      Origin: African Fusion	Mushroom and Lesser Celandine Stroganoff      Origin: Fusion	Naga Chicken Curry      Origin: Britain
Morogo      Origin: South Africa	Mushroom and Sea Aster Rustic Pie      Origin: British	Naga Curry      Origin: Fusion
Morogo Wa Dinawa (Bean Leaf Stew)      Origin: Botswana	Mushroom and Spinach Rustic Pie      Origin: Britain	Nairobi-style Egg Curry      Origin: Kenya
Morogo with Butternut Squash      Origin: Botswana	Mushroom Bhaji      Origin: Britain	Nalli Nihari (Mutton Shank Nihari)      Origin: India
Moroho (Fried Greens)      Origin: Lesotho	Mushroom Catsup      Origin: Fusion	Namibian Beef Stew With Potatoes And Carrots      Origin: Namibia
Moschari me Saltsa Aspri (Veal with White Sauce)      Origin: Cyprus	Mushroom Cobbler      Origin: Britain	Nanakusa-gayu (Seven Herb Congee)      Origin: Japan
Moshari me Patates (Veal with Potatoes)      Origin: Cyprus	Mushroom Madras      Origin: Britain	Nandji de Boeuf (Nandji of Beef)      Origin: Cote dIvoire
Mother-in-law Masala      Origin: South Africa	Mushroom Masala      Origin: India	Nandji Ivorienne      Origin: Cote dIvoire
Moules Bretonnes a la Marinière (Breton Mussels Mariner-style)      Origin: France	Mushroom Pâté en Croûte      Origin: Britain	Nanohana no Karashi Miso-ae (Rape Blossoms in a Spicy Miso Sauce)      Origin: Japan
Mouton à l'Arachide (Lamb with Peanuts)      Origin: Benin	Mushroom Pilau      Origin: Britain	Nanohana no Shiro-ae (Tofu-dressed Rapeseed Shoots)      Origin: Japan
Mozambican Caldo Verde      Origin: Mozambique	Mushroom Stock II      Origin: Britain	Nasi Kuning (Yellow Rice)      Origin: Indonesia
Mozambican Prego no Pão (Mozambican Prego Rolls)      Origin: Mozambique	Mussel Hodi      Origin: Sri Lanka	Nasi Lemak      Origin: Malaysia
Mrs Beeton Asparagus Soup      Origin: British	Mustacei (Must Rolls)      Origin: Roman	Nasi Lemak      Origin: Cocos Islands
Mrs Beeton Asparagus Soup II      Origin: British	Muttai Kulambu (Tamil Nadu Egg Curry)      Origin: India	Nasi Lemak      Origin: Singapore
Mrs Beeton Cabbage Soup      Origin: British	Mutton Dopiaza      Origin: Pakistan	Nasi Lemak      Origin: Christmas Island
Mrs Beeton Collared Beef      Origin: British	Mutton Hodge-Podge      Origin: British	Nasturtium Flower Tabbolueh      Origin: Fusion
Mughlai Malai Kofta (Spiced Lamb Meatballs in a Creamy Sauce)      Origin: Britain	Mutton Kulambu (Pondicherry Mutton Curry)      Origin: India	Nasturtium Leaf Pesto      Origin: Britain
Mugir Kosha (Chicken Kosha)      Origin: India	Mutton Madras      Origin: India	Nasturtium Soup      Origin: American
Mujadara      Origin: Israel	Mutton Masala      Origin: Sri Lanka	Nasturtium Vinegar      Origin: American
Mukimo (Potato and Pumpkin Mash)      Origin: Kenya	Mutton Paya      Origin: India	Ndambé Blanc (White Bean and Meat Stew)      Origin: Senegal
Muland Saangi Ambat (Radish Pod Gravy)      Origin: India	Mutton Rendang      Origin: Indonesia	Ndengu (Lentil Stew)      Origin: Kenya
Mulet Farci à la Saint-Louisienne (Stuffed Mullet in the style of Saint-Louis)      Origin: Senegal	Mutton Saag      Origin: India	Ndolé à la Viande (Bitterleaf with Meat)      Origin: Cameroon
Mullangi Sambar (White Radish Sambar)      Origin: India	Mutton Sukha Curry      Origin: India	Ndomba de Poisson (Fish Cooked in Banana Leaves)      Origin: Cameroon
Mullet Soup      Origin: Cornwall	Mutton with Peppers and Chironji      Origin: India	Ndomba de Porc (Pork Cooked in Banana Leaves)      Origin: Cameroon
Mulligatawny Soup      Origin: Anglo-Indian	N'dolé (Bitterleaf Stew)      Origin: Cameroon	Neck of Mutton à l'Allemande      Origin: British
Mulligatawny Soup      Origin: Anglo-Indian	N'dolé avec Poisson (Fish and Bitterleaf Stew)      Origin: Gabon	Neck of Mutton Roebuck Fashion      Origin: British
Mumu      Origin: Papua New Guinea	N'dolé avec Poulet (Chicken N'Dolé)      Origin: Cameroon	Neck of Mutton with Purée of Sorrel      Origin: British
Murgh Makhani (Butter Chicken)      Origin: India	N'dzan (Hibiscus Leaves Stew)      Origin: Cameroon	Nepalese Meat Masala      Origin: Nepal
Muriro weRape (Stir-fried Rape Greens)      Origin: Zimbabwe	Nõgesesupp (Nettle Soup with Egg Garnish)      Origin: Estonia	Nepalese Mustard Greens Bhutuwa      Origin: Nepal
Murtabak      Origin: South Africa	Naatukodi Pulusu (Country Chicken Sour Curry)      Origin: India	Nepalese Mustard Greens Bhutuwa      Origin: Nepal
Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Syria	Nachynka Z Kapusty (Cabbage Filling For Vareniki)      Origin: Ukraine	Nettle Aloo      Origin: Fusion
Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Jordan	Nactamales      Origin: Nicaragua
Musakhan (Chicken with Sumac and Caramelized Onions)      Origin: Lebanon	Nadan Kozhi Curry      Origin: India

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