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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Oxeye Daisy Pesto      Origin: Britain	Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Solomon Islands	Parthade      Origin: India
Oxeye Daisy Spread      Origin: Britain	Palusami      Origin: Fiji	Party Jollof Rice      Origin: Nigeria
Oxeye Daisy Tabbolueh      Origin: Fusion	Palusami (Coconut Cream and Tinned Meat in Taro Leaves)      Origin: Nauru	Party Poussins      Origin: Britain
Oxtail Pot Pies      Origin: South Africa	Palusami      Origin: Samoa	Pašrūtum (Unwinding Mesopotamian Vegetable Stew)      Origin: Mesopotamia
Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms)      Origin: Thailand	Palusami (Coconut Cream and Onion in Taro Leaves)      Origin: Samoa	Pasta with Wild Greens      Origin: Britain
Oysters in Stout Batter with Carrageen      Origin: Ireland	Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Tuvalu	Pastai Briwgig Eidion a Nionod (Welsh Beef Mince and Onion Pies)      Origin: Welsh
Oysters Rockerfeller      Origin: American	Palusami (Coconut Cream and Onion in Taro Leaves)      Origin: Tuvalu	Pastai cig carw gyda chennin a chaead thatws rosti (Venison Pie with Leeks and Rosti Topping)      Origin: Welsh
Pâté Nadolig (Christmas Pâté)      Origin: Welsh	Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Kiribati	Pastelitos de yuca con atún (Cassava and Tuna Pies)      Origin: Colombia
Pašticada II (Veal Stew with Tomatoes)      Origin: Montenegro	Palusami      Origin: American Samoa	Pastelón (Sweet Plantain Lasagna)      Origin: Puerto Rico
Paasto Forno (Somali Pasta al Forno)      Origin: Somaliland	Palusami (Coconut Cream and Onion in Taro Leaves)      Origin: Wallis Futuna	Pašticada (Dalmatian Beef Stew with Prunes and Apples)      Origin: Croatia
Pad Krapow Gai (Spicy Basil Chicken)      Origin: Thailand	Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Marshall Islands	Pašticada (Croatian Beef Stew)      Origin: Croatia
Pad See Ew (Stir-fried Pork with Noodles and Broccoli)      Origin: Thailand	Palusami II      Origin: Kiribati	Pasties Boiled in Beef Broth      Origin: Cornwall
Padampuri Murgh (Padampuri Chicken Curry)      Origin: India	Pan Kail      Origin: British	Pâté breton (Breton Pâté)      Origin: France
Padavalanga Parippu Curry (Snake Gourd Curry)      Origin: India	Panasaki Eguru (Raw Jackfruit Eguru)      Origin: India	Patiala Chicken Curry      Origin: India
Padipe Saasmi (Utupi-style Red Amaranth Leaf Curry)      Origin: India	Paneer 65      Origin: Britain	Patina Fusilis (A Dish of Wild Herbs)      Origin: Roman
Paia Katsarolas (Duck Casserole)      Origin: Cyprus	Paneer Bhurji      Origin: India	Patina Urticarum (A Dish of Stinging Nettles)      Origin: Roman
Pain de thon aux algues (Tuna and Seaweed Loaf)      Origin: France	Paneer Capsicum Curry      Origin: India	Patinam ex Lacte (Milk Casserole)      Origin: Roman
Pakistani Chicken Biryani      Origin: Pakistan	Paneer Jalfrezi      Origin: Britain	Patka sa kiselim kupusom (Duck with Sauerkraut)      Origin: Croatia
Pakistani Chicken Curry      Origin: Pakistan	Paneer Kofta      Origin: India	Paupiettes De Porc (Stuffed Pork Fillet Parcels)      Origin: France
Pakistani Chicken Karahi      Origin: Pakistan	Paneer Korma      Origin: Britain	Pav Bhaji (Spicy Vegetables with Bread)      Origin: India
Pakistani Curry Masala Powder      Origin: Pakistan	Paneer Lababdar      Origin: India	Pe Htamin (Lentil Rice)      Origin: Myanmar
Pakistani Lamb Chops      Origin: Britain	Paneer Lababdar      Origin: India	Pea and Ham Soup      Origin: British
Pakistani Seekh Kebab      Origin: Pakistan	Paneer Makhanwala      Origin: India	Pea Soup and Meat      Origin: Guinea-Bissau
Pakora Thongba (Spicy Pakora Curry)      Origin: India	Paneer Pasanda      Origin: India	Pea, Lettuce and Lovage Soup      Origin: Britain
Palak Dal (Spinach with Moong Dal)      Origin: India	Paneer Pasanda      Origin: India	Peanut and Greens Soup      Origin: African Fusion
Palak Moru Curry (Spinach-yoghurt Curry)      Origin: India	Paneer Roll      Origin: India	Peanut-crusted basa fillets      Origin: Britain
Palak Paneer (Creamed Spinach with Fresh Curd Cheese)      Origin: India	Paneer Shabnam      Origin: India	Pebre (Chilean Chilli Salsa)      Origin: Chile
Palak Paneer (Paneer with Spinach)      Origin: India	Paneer Tikka Masala      Origin: India	Peking-style Vegetable Dumplings      Origin: China
Palak Paneer IV (Paneer in a Mildly Spiced Spinach Sauce)      Origin: India	Pansotti di Rapallo (Pansotti with Walnut Sauce)      Origin: Italy	Pemahun      Origin: Sierra Leone
Palakottai Curry (Jackfruit Seed Curry)      Origin: India	Papeda Kuah Kuning (Papuan Sago with Turmeric Fish Soup)      Origin: Papua	Penang Prawn Curry      Origin: Thailand
Palandi      Origin: Sri Lanka	Papeeta Kari (Green Papaya Curry)      Origin: India	Pèpè Soupe (Ivorian Pepper Soup)      Origin: Cote dIvoire
Palandy      Origin: Sri Lanka	Paradise Salsa      Origin: Cayman Islands	Pepperpot      Origin: Antigua
Palaver 'Sauce'      Origin: West Africa	Parma Ham and Horseradish Greens Strata      Origin: Britain
Palaver Chicken      Origin: Ghana	Parsley Pesto      Origin: Saint Pierre

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