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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Roasted Beef Fillet      Origin: Britain	Sabse Borani (Fried Spinach with Yoghurt)      Origin: Afghanistan	Salsa de Espinacosas (Spinach Salsa)      Origin: Equatorial Guinea
Roasted fish with Eluit el Tuu      Origin: Palau	Sabz Jaipuri (Vegetable Jaipuri Curry)      Origin: India	Salsa de Frutas (Fruit Salsa)      Origin: Mexico
Roasted Kalettes with Basa Fillets and Anchovies      Origin: Britain	Sabzi Gutab (Green Gutab)      Origin: Azerbaijan	Salsa de Mango (Mexican Mango Salsa)      Origin: Mexico
Rock Samphire Salsa Verde      Origin: Britain	Sabzi Polo (Herbed Rice)      Origin: Iran	Salsa de Tomatillo (Tomatillo Salsa)      Origin: Mexico
Rock-baked Savoury Bannocks      Origin: Britain	Sabzi Polo ba Mahi (Fried Fish with Saffron and Herb Rice)      Origin: Iran	Salsa Pebre      Origin: Chile
Romazava      Origin: Madagascar	Sach Ko Tirk Prahok (Beef in Fish Sauce)      Origin: Cambodia	Salsa Verde de Tomatillo (Tomatillo Salsa Verde)      Origin: Mexico
Roosterkoek with Filling II      Origin: South Africa	Saffe (Mutton and Cassava Leaf Stew)      Origin: Sierra Leone	Salsify and Apple Soup      Origin: England
Rosatum Siue Rosa Sic Facies (Rose wine, made without roses)      Origin: Roman	Saffron Chicken Korma with Wholemeal Paratha      Origin: India	Salsify Fritters      Origin: Britain
Rose Geranium Scented Sugar      Origin: South Africa	Saffron Prawn Both      Origin: Britain	Salt and Pepper Squid Rings      Origin: South Africa
Rosebay Willowherb, Ramson and Spinach Soup      Origin: Britain	Sahina      Origin: Trinidad	Salted Mustard Greens      Origin: China
Rosemary-scented Lamb      Origin: Britain	Saint Lucia Curried Goat      Origin: Saint Lucia	Saltfish Accra      Origin: Barbados
Rosto Vodhinoo (Beef Pot Roast)      Origin: Cyprus	Saint Lucia Paime      Origin: Saint Lucia	Saltfish Buljolde      Origin: Antigua
Rourou Balls      Origin: Fiji	Saint Lucian Bouillon      Origin: Saint Lucia	Saltfish Buljolde      Origin: British Virgin Islands
Royal Beef Biryani      Origin: India	Saint Vincent Curry Goat      Origin: Saint Vincent	Saltimbocca alla Romana (Fried Veal Strips with Butter, Ham and Sage)      Origin: Vatican City
Rukau      Origin: Cook Islands	Saint Vincent Pig Feet Souse      Origin: Saint Vincent	Sambal Kacang (Indonesian Peanut Sauce)      Origin: Indonesia
Rukau      Origin: Tuvalu	Saint-Martin Whelk Soup      Origin: Saint-Martin	Sambar Podi (Sambar Powder)      Origin: India
Rukau      Origin: Tokelau	Saka saka (Congolese Cassava Leaves)      Origin: Congo	Sambol Telur (Egg Sambol)      Origin: Maldives
Rumbledethumps      Origin: Scotland	Saka Saka du Mali (Malian Sweet Potato Leaf Sauce)      Origin: Mali	Samlor Korko (Cambodian 'Mixing Soup')      Origin: Cambodia
Rusks with Chickpea Leaven      Origin: Cyprus	Saka-saka (Mutton and Cassava Leaf Stew)      Origin: Guinea	Samphire with Girolles      Origin: Scotland
Rwlâd Bara Lawr (Laverbread Roulade)      Origin: Welsh	Saksak (Sago and Banana Dumpling)      Origin: Papua New Guinea	Samrdhh Murgh Jaipuri (Jaipuri Chicken Curry)      Origin: India
Saag Aloo (Stir-fried Potatoes with Spinach)      Origin: India	Salad with Asparagus, Samphire and Sea-blite      Origin: Britain	Sana Thongba (Manipuri Paneer Curry)      Origin: India
Saag Aloo (Stir-fried Potatoes with Rapeseed Greens)      Origin: India	Salade complète au chitoumou (Salad of Whole Chitoumou)      Origin: Burkina Faso	Sancocho de siete carnes (Seven meat stew)      Origin: Dominican Republic
Saag Bhaji (Spinach Curry)      Origin: India	Salade de Pissenlit (Dandelion Salad)      Origin: France	Sanger Yena (Offal Sausages)      Origin: Aruba
Saag Dhal with Carrot Greens      Origin: Fusion	Salade Kopto (Moringa Leaf Salad)      Origin: Niger	Sapasui (Samoan Chop Suey)      Origin: Samoa
Saag Dhal with Wild Carrot Greens      Origin: Fusion	Salatǎ de Varzǎ (Romanian Cabbage Salad)      Origin: Romania	Sapasui (Samoan Chop Suey)      Origin: American Samoa
Saag Gosht (Lamb and Spinach Curry with Yoghurt)      Origin: India	Salata Ducos (Green Coriander Salad)      Origin: Saudi Arabia	Sapasui Pisupo (Corned Beef Chop Suey)      Origin: Tokelau
Saag Khumb (Mushroom Saag)      Origin: Britain	Salata Lachanon (Greek Cabbage Salad)      Origin: Greece	Sareng Thongba (Manipuri Catfish Curry)      Origin: India
Saagwala Murg (Chicken Saagwala)      Origin: India	Salmagundi      Origin: Britain	Sarma (Meat-stuffed Cabbage Leaves)      Origin: Kosovo
Saak-er Ghanto      Origin: Bangladesh	Salmis Sauce      Origin: Britain	Sarma (Stuffed Cabbage Leaves)      Origin: Serbia
Saba Breadfruit Curry      Origin: Saba	Salmon à la Génévese      Origin: British	Sarmale (Stuffed Cabbage Leaves)      Origin: Romania
Saba Callaloo      Origin: Saba	Salmon and Dulse Fishcakes      Origin: Scotland	Sarson Aloo      Origin: Fusion
Saban Pot      Origin: Saba	Salmon Durban Curry      Origin: Fusion	Sarson ka Saag (Mustard Greens and Spinach Curry)      Origin: India
Sabanikhiay (Turnovers with Spinach Filling)      Origin: Egypt	Salmon Tostadas      Origin: Fusion
Sabnekh (Spinach)      Origin: Egypt	Salsa Bandera      Origin: Mexico

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