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:

Page 24 of 33

Pulled BBQ Pork Tacos with Wilted Cabbage Salad (Pulled BBQ Pork Tacos with Wilted Cabbage Salads)      Origin: Britain	Radicchio Leaves Stuffed with Field Mushrooms      Origin: Britain	Red Orach Soup      Origin: Britain
Pulled Firecracker Brisket      Origin: Britain	Ragoût aux épinards (Spinach Stew)      Origin: Central African Republic	Red Saag and Omra      Origin: Anglo-Indian
Pullum Elixum ex Iure Suo (Chicken in its Own Broth)      Origin: Roman	Ragoût de Chévre au Riz (Goat Stew with Rice)      Origin: DR-Congo	Red Wine Lamb Skewers      Origin: Britain
Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans)      Origin: Roman	Ragout d'Igname (Yam Porridge)      Origin: Burkina Faso	Red Zhug (Yemenite Hot Sauce)      Origin: Yemen
Pulpo con salsa cítrica de mango (Octopus with citrus mango sauce)      Origin: Easter Island	Ragout de mouton à l'arachide et au Épinards (Mutton Stew with Peanuts and Spinach)      Origin: Mali	Red-red with Spiced Plantains      Origin: Ghana
Pultes Cum Iure Oenococti (Pottage with Wine Sauce)      Origin: Roman	Ragù d'anatra (Venetian Duck Ragu)      Origin: Italy	Redbush Tea      Origin: Botswana
Pumpkin and Rice Laksa      Origin: Fusion	Ragú with Mushrooms and Wild Greens      Origin: Britain	Reedmace Pollen Bread      Origin: France
Pumpkin Curry      Origin: Britain	Railway Lamb Curry      Origin: Anglo-Indian	Reggae Boys Salad      Origin: Jamaica
Pumpkin Dumplings      Origin: American	Rainkohl und Grünkern-Suppe (Nipplewort and Green Spelt Soup)      Origin: Germany	Relajo (Salvadorean Red Chilli Sauce)      Origin: El Salvador
Pumpkin Flour Bread      Origin: British	Raita      Origin: Pakistan	Rendang Curry Paste      Origin: Fusion
Pumpkin Sambar      Origin: India	Rajma (Kidney Bean Curry)      Origin: Bangladesh	Rendang Fish Curry      Origin: Fusion
Pumpkin Seed Flour Bread      Origin: Britain	Ramson and Sea Sandwort Tzatziki      Origin: Britain	Renga Renga (Burundi Sweet Potato Leaf Stew)      Origin: Burundi
Pumpkin Vine Tips Tarkari      Origin: Nepal	Ramson Purée      Origin: Britain	Reshmi Kebab      Origin: Britain
Pumpkin with Nilgiri Sauce      Origin: India	Rangood na Vaal (Gujarati Butter Bean Curry)      Origin: India	Restaurant-style Butter Chicken      Origin: India
Pumpkin, Goat's Cheese and Kale Tart with Three-cornered Leeks      Origin: Britain	Raparperi ja Spruce Vihje juoma (Rhubarb and Spruce Tip Drink)      Origin: Finland	Restaurant-style Monkfish Curry      Origin: Britain
Pumpkin, Goat's Cheese and Kale Tart      Origin: Britain	Ras el hanout      Origin: North Africa	Restaurant-style Naan Bread      Origin: India
Purée d'Oseille (Hibiscus Leaf Purée)      Origin: Chad	Rasam      Origin: Southern India	Restaurant-style Vegetable Dum Biryani      Origin: Britain
Purée of Sorrel      Origin: British	Rasam Powder      Origin: India	Reuben Sandwich      Origin: American
Purée of Spinach      Origin: British	Raspberry and Rosemary Barbecued Lamb Chops      Origin: British	Rezala (Lamb Curry)      Origin: Bangladesh
Purslane and Potato Salad      Origin: Britain	Rav Uppuma      Origin: Sri Lanka	Rhubarb and Spruce Tip Crumble      Origin: Britain
Pwdin Ffrwythau'r Berllan (Orchard Fruit Pudding)      Origin: Welsh	Rava Idli (Semolina Idli)      Origin: India	Rhubarb and Sweet Cicely Pudding      Origin: Britain
Pyi-gi Nga Kazun Ywet (Squid and Dandelions)      Origin: Myanmar	Ravitoto sy Henakisoa (Pork with Cassava Leaves)      Origin: Madagascar	Ribnoye Kharcho (Salmon and Walnut Soup)      Origin: Georgia
Qabooli Rice      Origin: Oman	Ravitoto sy Voanjo (Cassava Leaves with Peanuts)      Origin: Madagascar	Ribollita      Origin: Italy
Quatre Algues (Four-seaweed blend)      Origin: France	Raw Beetroot Raita      Origin: India	Rice Bujambura      Origin: Mozambique
Quesabirria Tacos      Origin: Mexico	Rayo Saag Ra Sungur Ko Masu (Pork and Spinach Curry)      Origin: Nepal	Rice Cakes      Origin: Federated States Micronesia
Quiche Dent-de-Lion (Swiss Dandelion Quiche)      Origin: Switzerland	Reading Sauce      Origin: British	Rice Puddings      Origin: British
Quick Mole Sauce      Origin: American	Red Bean Soup with Guacamole Salsa      Origin: Mexico	Rice with Okra and Spinach      Origin: Liberia
Quick Parsi Fish Patia      Origin: India	Red Chicken Pakora      Origin: Britain	Rich Minestrone Soup      Origin: Britain
Quince Tarte Tatin      Origin: Britain	Red Deadnettle Rice Bake      Origin: Britain	RIP Sandwiches      Origin: American
Quizaca (Cassava Leaf Stew)      Origin: Angola	Red Lentil Bhuna Kedgeree      Origin: Anglo-Indian	Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs)      Origin: Welsh
Quzi (Iraqi Lamb over Rice)      Origin: Iraq	Red Lentil Dosa      Origin: India	Risotto All Accetostella (Risotto with Sorrel)      Origin: Italy
Rôti de Lapin aux Herbes (Roast Rabbit with Herbs)      Origin: France	Red Lentil Pancakes      Origin: Fusion	Risotto All Ortica (Risotto with Nettles)      Origin: Italy
Rabbit Stew with Mallow Cheeses      Origin: British	Red Oil Greens      Origin: Liberia
Rad Na Moo (Pork with Noodles in Gravy)      Origin: Thailand	Red Oil Sweet Potato Greens      Origin: Liberia

Page 24 of 33