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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Peking-style Vegetable Dumplings      Origin: China	Pickled Purslane with Chilli      Origin: American	Pit Pit in Coconut Cream      Origin: Cook Islands
Pemahun      Origin: Sierra Leone	Pickled Sea Aster      Origin: England	Pit Pit in Coconut Cream      Origin: New Caledonia
Penang Prawn Curry      Origin: Thailand	Pickled Sea Purslane      Origin: Britain	Pit Pit in Coconut Cream      Origin: Wallis Futuna
Pèpè Soupe (Ivorian Pepper Soup)      Origin: Cote dIvoire	Pickled Sea Purslane II      Origin: Britain	Pit Pit in Coconut Cream      Origin: Society Islands
Pepperpot      Origin: Antigua	Pickled Spruce Tips      Origin: Canada	Pit Pit in Coconut Cream      Origin: Marshall Islands
Peri-peri Prawn Pasta      Origin: South Africa	Pickled Spruce Tips Rémoulade Sauce      Origin: Canada	Pit Pit in Coconut Cream      Origin: Marquesas Islands
Perna Apruna ita Impletur Terentina (Filled Gammon of Wild Boar Terentine)      Origin: Roman	Pickled Three-cornered Leek Bulbs      Origin: British	Pit-oven Cooked Rabbit or Hare      Origin: British
Pernae Cocturam (Preparation of a Ham)      Origin: Roman	Pickled Wild Leek Bulbs      Origin: British	Pit-roasted Pig      Origin: Ancient
Pernam (Ham)      Origin: Roman	Pickling Spice      Origin: Britain	Pizza Quattro Stagioni (Four Seasons Pizza)      Origin: Italy
Persian Jewelled Rice      Origin: Iran	Pigeon Breasts      Origin: Scotland	Pizza Rustica (Italian Easter Ham Pie)      Origin: Ghana
Peruvian Ceviche      Origin: Peru	Pigeon Curry      Origin: India	Pizza Rustica (Italian Easter Ham Pie)      Origin: Italy
Peruvian Goat Stew      Origin: Peru	Pilau Rice      Origin: India	Pizzoccheri with Miso Cabbage and Spiced Breadcrumbs      Origin: Fusion
Pescado Frito (Fried Fish)      Origin: Ecuador	Pilau Rice      Origin: Britain	Placenta (Cato's Layered Cheesecake)      Origin: Roman
Pesto Petiolata      Origin: Italy	Pine Pollen Bread      Origin: France	Plain Omelette with Sorrel      Origin: France
Phaksha Pa      Origin: Bhutan	Pineapple Pulissery      Origin: India	Plain Pickled Fiddleheads      Origin: Canada
Phaksha Paa (Bhutanese Pork with Chillies)      Origin: Bhutan	Pineapple Sage Pound Cake      Origin: American	Plantain and Coconut Beef Soup      Origin: Gambia
Phali (Young Beet Greens in Walnut Sauce)      Origin: Georgia	Pinon au Dindon (Pinon with Turkey)      Origin: Togo	Plasas      Origin: Sierra Leone
Pheasant Dopiaza      Origin: Britain	Pintade à l'Afrique (African Guinea Fowl)      Origin: Guinea	Plasas (Sierra Leonean Chicken Peanut Stew)      Origin: Sierra Leone
Pheasant Game Soup      Origin: Britain	Pipián (Chicken in Peanut Sauce)      Origin: Philippines	Plat Songhay (Songhay Dish)      Origin: Mali
Pheasant Stew with Whisky      Origin: Scotland	Piri-piri Oil      Origin: South Africa	Plat Tradicional Fula (Traditional Fulani Dish)      Origin: Guinea-Bissau
Phool gobhi Achari      Origin: India	Pisam Adulteram Versatilem (Peas or Beans à la Vitellus)      Origin: Roman	Poached Bream in Mayonnaise Sauce      Origin: Britain
Picado à Madeirense (Beef Tips, Madeiran Style)      Origin: Portugal	Pisces Zomoteganon II (Fish Stewed in its Own Juice)      Origin: Roman	Poached Chicken      Origin: Britain
Picado de Rábano (Radish Salad)      Origin: Guatemala	Pish-Pash      Origin: India	Podhalański Barszcz na Serwatce (Tatra Whey Borscht)      Origin: Poland
Pickled Ammassat      Origin: Greenland	Pish-pash      Origin: Anglo-Indian	Poha Chivda (Cabbage Chivda)      Origin: India
Pickled Blackberries      Origin: Britain	Pissenlit au Lard (Dandelion Salad with Bacon)      Origin: France	Poisson au Fúmbwa (Fish with Fumbwa)      Origin: Central African Republic
Pickled Crow Garlic Bulbs      Origin: Britain	Pit Pit in Coconut Cream      Origin: Papua New Guinea	Poisson Capitaine en Feuille de Bananaier (White Grouper in Banana Leaves)      Origin: Burkina Faso
Pickled Kombu      Origin: Japan	Pit Pit in Coconut Cream      Origin: Fiji	Poisson Farci à la Saint-Louisienne (Stuffed Fish, in the Manner of St Louis)      Origin: Senegal
Pickled Marsh Samphire      Origin: Britain	Pit Pit in Coconut Cream      Origin: Niue	Poisson Salé (Salt Fish)      Origin: Mauritius
Pickled Muktuk      Origin: Greenland	Pit Pit in Coconut Cream      Origin: Papua	Poivrade Sauce      Origin: Britain
Pickled Muktuk      Origin: American	Pit Pit in Coconut Cream      Origin: Samoa	Pokhlyobka (Mushroom and Barley Soup)      Origin: Russia
Pickled Muktuk      Origin: Canada	Pit Pit in Coconut Cream      Origin: Tonga	Pokrzywa (Polish Spring Nettle Soup)      Origin: Poland
Pickled Parsley Piert      Origin: British	Pit Pit in Coconut Cream      Origin: Vanuatu	Pollo al Curry con Pasas y Piñones (Chicken Curry with Raisins and Pine Nuts)      Origin: Spain
Pickled Pork Hocks or Pork Belly      Origin: Britain	Pit Pit in Coconut Cream      Origin: Kiribati
Pickled Purslane      Origin: Britain	Pit Pit in Coconut Cream      Origin: Federated States Micronesia

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