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:

Page 26 of 31

Shourabit Silq bi Laban (Chard and Yoghurt Soup)      Origin: Lebanon	Smoky Prawn Jollof Rice      Origin: Nigeria	Sour and Spicy Pork with Noodles      Origin: China
Si Byan (Burmese Fish Curry)      Origin: Myanmar	Smoky Prawns with Tomato and Coriander      Origin: Fusion	Sour Sauce Pasty      Origin: England
Sibirskie Jeskimosy (Siberian Huskies)      Origin: Siberia	Smoky Sweetcorn and Avocado Salsa      Origin: South Africa	Sous Vide of Camel Ribs      Origin: Fusion
Sichuan Hot Pot Soup Base      Origin: China	Smoorsnoek with Cabbage      Origin: South Africa	Soused Cornish Sardines      Origin: England
Sidvudvu (Pumpkin Porridge)      Origin: eSwatini	Sneezewort Arroz de Jambú      Origin: Britain	Soused Herrings      Origin: Scotland
Sierra Leonean Chicken and Sweet Potato Stew      Origin: Sierra Leone	Snoek Bobotie      Origin: South Africa	Sousi Pa (Fish with Coconut Cream)      Origin: Laos
Sierra Leonian Egusi Soup      Origin: Sierra Leone	Snoek Tacos      Origin: South Africa	South African Curried Leg of Lamb      Origin: India
Simboro (Meat with Taro Leaves and Coconut Milk)      Origin: Vanuatu	Soba (Buckwheat Noodle Soup)      Origin: Japan	South African Curried Peanut Soup      Origin: South Africa
Simple Dashi      Origin: Japan	Soba with Shiitake and Fucus      Origin: Japan	South African Fig Jam      Origin: South Africa
Simple Nettle Purée      Origin: Britain	Solachi Kadhi (Kokam Sauce)      Origin: India	South African Sorrel Soup      Origin: South Africa
Sing Mapan Singju (Ginger Flower and Water Dropwort Singju)      Origin: India	Som Tam (Thai Green Papaya Salad)      Origin: Thailand	South African Tomato-hake Curry      Origin: South Africa
Sint Eustatian Goat Water      Origin: Sint Eustatius	Somali-style Liver      Origin: Somaliland	Southern Style Pot of Greens      Origin: American
Sint Maarten Roe Accras      Origin: Sint Maarten	Somali-style Liver      Origin: Somalia	Spaghetti alle vongole e Salicornia (Spaghetti with Clams and Samphire)      Origin: Italy
Sint Maarten Whelk Soup      Origin: Sint Maarten	Somlar Kari Saek Mouan (Chicken Red Curry)      Origin: Cambodia	Spam Musubi      Origin: Hawaii
Sisig      Origin: Philippines	Somlar Mochu Sachko (Sour Beef Stew)      Origin: Cambodia	Spam Musubi with Sweet Ginger Sauce      Origin: Hawaii
Skerpikjøt (Faroese Air-dried Mutton)      Origin: Denmark	Sopa de Hígado de Pollo (Chicken Liver Soup)      Origin: Peru	Spanachorizo (Rice Pilaff with Spinach)      Origin: Cyprus
Skillet Chicken Con Queso      Origin: America	Sopa de Trigo      Origin: Portugal	Spanagh Geragoor (Spinach and Rice Stew)      Origin: Armenia
Slow Cooker Barbacoa Beef      Origin: Mexico	Sorrel Gazpacho      Origin: France	Spanagh-Banir Boerag (Cheese and Spinach Filo Bake)      Origin: Armenia
Slow Cooker Chicken Korma      Origin: Britain	Sorrel Greening      Origin: Britain	Spanakopita (Spinach Pie)      Origin: Greece
Slow Cooker Duck and Potato Massaman Curry      Origin: Britain	Sorrel Pesto      Origin: Italy	Spanakorizo (Spinach Rice)      Origin: Greece
Slow Cooker Lamb Rogan Josh      Origin: Britain	Sorrel Sarma      Origin: North Macedonia	Spanokopita (Cheese and Spinach Pie)      Origin: Greece
Slow Cooker Pork Adobo Burritos      Origin: Mexico	Sorrel Tartlets      Origin: Britain	Special Chicken Bengal      Origin: Britain
Slow-cooked Duck Ragù for Valentine's      Origin: Fusion	Soto Ayam      Origin: Indonesia	Special Curry Powder      Origin: South Africa
Slow-cooked Lamb Curry      Origin: Britain	Soto Ayam      Origin: Malaysia	Special Efo Riro      Origin: Nigeria
Slow-cooked Lamb Madras      Origin: Britain	Soto Ayam      Origin: Singapore	Special Fried Rice with Oxeye Daisy Greens      Origin: Fusion
Slow-cooked Octopus with Blanched Sea Blite or Marsh Samphire Salad      Origin: Britain	Soup à la Julienne      Origin: British	Special Jaipuri Masala      Origin: India
Slow-cooked Ox Cheek Rendang      Origin: Singapore	Soup Maigre      Origin: British	Speckknoedel (Austrian Bacon Dumplings)      Origin: Austria
Slow-roasted Lamb Shanks with Tomatoes and Olives      Origin: Australia	Soupe aux pois et la viande (Pea Soup and Meat)      Origin: Guinea-Bissau	Spee Chrout (Mustard Green Pickle)      Origin: Cambodia
Slow-roasted Lamb with Advieh      Origin: Fusion	Soupe Chanterelle d'Or (Golden Chanterelle Soup)      Origin: France	Speedy Italian Pizzas      Origin: Britain
Smoked Catfish with Seashore Greens      Origin: Fusion	Soupe d'Illane (Ilan Soup)      Origin: Morocco	Spice-infused Oli      Origin: Britain
Smoked Haddock and Champ Cakes      Origin: Northern Ireland	Soupe Djiboutienne (Djibouti Soup)      Origin: Djibouti	Spiced Buttermilk      Origin: India
Smoked Salmon and Avocado Nori Rolls      Origin: Japan	Soupou Gertö (Chicken with Tomato Sauce and Sweet Potatoes)      Origin: Guinea	Spiced Chestnut, Feta and Squash Filo Pie      Origin: Britain
Smoked Salmon Mousse      Origin: Scotland	Soupou Tehou (Beef Soup)      Origin: Guinea
Smoky Fish Skewers      Origin: Britain	Soupoukanja (Goat Stew with Okra)      Origin: Senegal

Page 26 of 31