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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Risotto alla Arancia (Risotto with Orange)      Origin: Italy	Rosto Vodhinoo (Beef Pot Roast)      Origin: Cyprus	Saint Lucia Curried Goat      Origin: Saint Lucia
Risotto alla Pissenlit (Dandelion Risotto)      Origin: Switzerland	Rourou Balls      Origin: Fiji	Saint Lucia Paime      Origin: Saint Lucia
Risotto alle Erbe e Niputedda (Catmint and Herb Risotto)      Origin: Italy	Royal Beef Biryani      Origin: India	Saint Lucian Bouillon      Origin: Saint Lucia
Risotto di Girolle (Chanterele Risotto)      Origin: Italy	Rukau      Origin: Cook Islands	Saint Vincent Curry Goat      Origin: Saint Vincent
Risotto of nettles and wild herbs      Origin: Cape Verde	Rukau      Origin: Tuvalu	Saint Vincent Pig Feet Souse      Origin: Saint Vincent
Risotto Rucola (Wild Rocket Risotto)      Origin: Italy	Rukau      Origin: Tokelau	Saint-Martin Whelk Soup      Origin: Saint-Martin
Riz au Gras (Ivorian Fat Rice)      Origin: Cote dIvoire	Rumbledethumps      Origin: Scotland	Saka saka (Congolese Cassava Leaves)      Origin: Congo
Riz au Gras Ivorienne (Ivorian Fat Rice)      Origin: Cote dIvoire	Rusks with Chickpea Leaven      Origin: Cyprus	Saka Saka du Mali (Malian Sweet Potato Leaf Sauce)      Origin: Mali
Riz Créole (Creole Rice)      Origin: Guadeloupe	Russian Soup, or Tschi      Origin: British	Saka-saka (Mutton and Cassava Leaf Stew)      Origin: Guinea
Riz Gras du Burkinabé (Burkina Faso Fat Rice)      Origin: Burkina Faso	Rwlâd Bara Lawr (Laverbread Roulade)      Origin: Welsh	Saksak (Sago and Banana Dumpling)      Origin: Papua New Guinea
Riz Jollof du Niger (Niger-style Jollof Rice)      Origin: Niger	Saag Aloo (Stir-fried Potatoes with Spinach)      Origin: India	Salad with Asparagus, Samphire and Sea-blite      Origin: Britain
Roast Chicken Noodle Soup with Chopsuey Greens      Origin: Fusion	Saag Aloo (Stir-fried Potatoes with Rapeseed Greens)      Origin: India	Salade complète au chitoumou (Salad of Whole Chitoumou)      Origin: Burkina Faso
Roast Cod with Sea Beans and Oyster      Origin: Canada	Saag Bhaji (Spinach Curry)      Origin: India	Salade de Foie Gras à la Mangue (Mango and Foie Gras Salad)      Origin: France
Roast Duck with Orange Salad      Origin: Britain	Saag Dhal with Carrot Greens      Origin: Fusion	Salade de Pissenlit (Dandelion Salad)      Origin: France
Roast Fennel Mayonnaise      Origin: British	Saag Dhal with Wild Carrot Greens      Origin: Fusion	Salade Kopto (Moringa Leaf Salad)      Origin: Niger
Roast Goose with Sour Cherry Sauce      Origin: Britain	Saag Gosht (Lamb and Spinach Curry with Yoghurt)      Origin: India	Salamongundy (To Make Salamongundy)      Origin: British
Roast Haunch of Venison      Origin: Britain	Saag Khumb (Mushroom Saag)      Origin: Britain	Salamongundy Another Way      Origin: British
Roast Leg of Lamb with Moroccan Spices      Origin: African Fusion	Saagwala Murg (Chicken Saagwala)      Origin: India	Salatǎ de Varzǎ (Romanian Cabbage Salad)      Origin: Romania
Roast Pork with Cider Gravy      Origin: Britain	Saak-er Ghanto      Origin: Bangladesh	Salata Ducos (Green Coriander Salad)      Origin: Saudi Arabia
Roast Pumpkin on Lamb's Lettuce      Origin: Britain	Saba Breadfruit Curry      Origin: Saba	Salata Lachanon (Greek Cabbage Salad)      Origin: Greece
Roast Rump of Lamb with Lamb's Lettuce      Origin: Britain	Saba Callaloo      Origin: Saba	Sallet of Scurvy grass.      Origin: British
Roast Turkey with Herbs      Origin: Britain	Saban Pot      Origin: Saba	Salmagundi      Origin: Britain
Roast Wild Boar      Origin: Britain	Sabanikhiay (Turnovers with Spinach Filling)      Origin: Egypt	Salmis Sauce      Origin: Britain
Roasted Beef Fillet      Origin: Britain	Sabnekh (Spinach)      Origin: Egypt	Salmon à la Génévese      Origin: British
Roasted fish with Eluit el Tuu      Origin: Palau	Sabse Borani (Fried Spinach with Yoghurt)      Origin: Afghanistan	Salmon and Dulse Fishcakes      Origin: Scotland
Roasted Kalettes with Basa Fillets and Anchovies      Origin: Britain	Sabz Jaipuri (Vegetable Jaipuri Curry)      Origin: India	Salmon Durban Curry      Origin: Fusion
Rock Samphire Salsa Verde      Origin: Britain	Sabzi Gutab (Green Gutab)      Origin: Azerbaijan	Salmon Tostadas      Origin: Fusion
Rock-baked Savoury Bannocks      Origin: Britain	Sabzi Polo (Herbed Rice)      Origin: Iran	Salsa Bandera      Origin: Mexico
Romazava      Origin: Madagascar	Sabzi Polo ba Mahi (Fried Fish with Saffron and Herb Rice)      Origin: Iran	Salsa de Espinacosas (Spinach Salsa)      Origin: Equatorial Guinea
Roosterkoek with Filling II      Origin: South Africa	Sach Ko Tirk Prahok (Beef in Fish Sauce)      Origin: Cambodia	Salsa de Frutas (Fruit Salsa)      Origin: Mexico
Rosatum Siue Rosa Sic Facies (Rose wine, made without roses)      Origin: Roman	Saffe (Mutton and Cassava Leaf Stew)      Origin: Sierra Leone	Salsa de Mango (Mexican Mango Salsa)      Origin: Mexico
Rose Geranium Scented Sugar      Origin: South Africa	Saffron Chicken Korma with Wholemeal Paratha      Origin: India	Salsa de Tomatillo (Tomatillo Salsa)      Origin: Mexico
Rosebay Willowherb, Ramson and Spinach Soup      Origin: Britain	Saffron Prawn Both      Origin: Britain
Rosemary-scented Lamb      Origin: Britain	Sahina      Origin: Trinidad

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