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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Sarson Saag Gosht (Lamb and Rapeseed Greens Curry with Yoghurt)      Origin: India	Scottish Pickled Eggs      Origin: Scotland	Seaweed Soup II      Origin: Scotland
Sashimi      Origin: Japan	Scottish Pickled Herring      Origin: Scotland	Seaweed Wolfberry Cupcakes      Origin: Britain
Satay      Origin: Indonesia	Scottish Potted Herring      Origin: Scotland	Seaweed, Greens, and Feta Spring Omelette      Origin: Britain
Satay Chicken Curry      Origin: Malaysia	Scurvy Grass and Rice      Origin: Britain	Seengre ke Satha Tori Kari (Courgette Curry with Radish Pods)      Origin: India
Sathe Curry (Beef and Coconut Curry)      Origin: Sri Lanka	Scurvy Grass Salt      Origin: Britain	Seeni Sambol (Sri Lankan Beetroot Curry)      Origin: Sri Lanka
Satsabeli Bazha (Poultry in Walnut Sauce)      Origin: Georgia	Sea Aster Aloo      Origin: Fusion	Seitan      Origin: Britain
Sauce aux Arachides (Guinean Peanut Sauce)      Origin: Guinea	Sea Aster and Cheese Strata      Origin: Italy	Semizotu Yemegi (Turkish Purslane Stew)      Origin: Turkey
Sauce Chivry      Origin: France	Sea Aster and Parmesan Croquettes      Origin: British	Senegalese Soup      Origin: Jamaica
Sauce d'Adémé aux Fruits de Mer (Seafood with Adémé Sauce)      Origin: Togo	Sea Aster Fritters      Origin: British	Serrated Wrack Tea      Origin: Canada
Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce)      Origin: Cameroon	Sea Aster Pasta      Origin: British	Serviceberry Mini Tarts      Origin: Canada
Sauce Koumrangan (Hibiscus Leaf Sauce)      Origin: Chad	Sea Aster Pesto      Origin: Britain	Setsamandi (Lamb, Rice and Herb Gruel)      Origin: Georgia
Sauce Légume      Origin: Benin	Sea Aster Rice      Origin: British	Sewin Gyda Saws Perlysiau (Sea Trout with Herb Sauce)      Origin: Welsh
Sauce Moundourou (Moundourou Leaf Sauce)      Origin: Chad	Sea Bass a la Grecque      Origin: France	Seychelles Curry Paste      Origin: Seychelles
Sauce Oseille (Sorrel Sauce)      Origin: Burkina Faso	Sea Bass with Sea Beet and Marsh Samphire      Origin: Britain	Shahi Chicken Korma      Origin: India
Sauci Yohss (Gambian Mussel Meats in Tomato Sauce with Potatoes)      Origin: Gambia	Sea Beet Greens Fritters      Origin: Britain	Shahi Murgh Korma (Royal Chicken Korma)      Origin: India
Sauerkraut Filling for Vareniki      Origin: Ukraine	Sea Lettuce Seasoning      Origin: Ireland	Shaiyah (Pan-fried Meat)      Origin: South Sudan
Sautéed Spring Greens      Origin: Britain	Sea Plantain Risotto      Origin: Britain	Shami Kebab      Origin: India
Sautéed Collard Greens      Origin: American	Sea Purslane and Sea Rocket Purée      Origin: Britain	Shatkora Beef Curry BIR      Origin: Britain
Sautéed Daisy Greens with Roasted Baby Beetroot      Origin: Britain	Sea Purslane Dhal      Origin: Britain	Shav (Cold Polish Sorrel Soup)      Origin: Poland
Sautéed Mushrooms and Rocket      Origin: Britain	Sea Purslane, Potatoes and Peas      Origin: Britain	Shchi (Russian Cabbage Soup)      Origin: Russia
Sautéed Mustard Greens      Origin: Britain	Sea Spaghetti alla Bolognese      Origin: Fusion	Sheftalia Kebab      Origin: Cyprus
Savoury Farro Breakfast Porridge      Origin: Fusion	Sea Spaghetti and Carrot Salad      Origin: Ireland	Shellfish and Leek Roly-poly      Origin: Britain
Savoury Kale Colcannon      Origin: Ireland	Sea Spaghetti with Garlic and Butter      Origin: Ireland	Shellfish Seaweed Pudding      Origin: Ancient
Saws Ffenigl (Fennel Sauce)      Origin: Welsh	Sea Spaghetti with Summer Truffles      Origin: Ireland	Sherried Chicken Liver Brochettes      Origin: Britain
Sbeis Piclo Du (Black Pickling Spice)      Origin: Welsh	Seafood Amok      Origin: Cambodia	Shi San Xiang Fen (Thirteen Spice Powder)      Origin: China
Scallop and Prawn Chu Chee      Origin: Thailand	Seafood Chili      Origin: American	Shigni (Somali Hot Sauce)      Origin: Somalia
Scallop Pie      Origin: Northern Ireland	Seafood Pastechi      Origin: Sint Eustatius	Shiitake Dashi      Origin: Japan
Schalada      Origin: Morocco	Seafood Pastechi      Origin: Saba	Shin Ngoa Lap (Spicy Beef Salad)      Origin: Laos
Schwarzwurz      Origin: Germany	Seafood Pastechi      Origin: Aruba	Shinwari Karahi      Origin: Pakistan
Scotch Kale      Origin: Scotland	Seafood Pastechi      Origin: Curacao	Shish Kebabs      Origin: Britain
Scotch Stew      Origin: Scotland	Seaweed Flour Biscuits      Origin: Britain	Shish Tawuq (Chicken Kebab with Bharat Spices)      Origin: Syria
Scots Colcannon      Origin: Scotland	Seaweed Relish      Origin: Britain	Shoko (Nigerian Beef and Spinach)      Origin: Nigeria
Scots Pine Syrup      Origin: Britain	Seaweed Ribollita      Origin: Fusion
Scottish Jugged Hare      Origin: Scotland	Seaweed Seasoning      Origin: Britain

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