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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Salsa Pebre      Origin: Chile	Sauce aux Arachides (Guinean Peanut Sauce)      Origin: Guinea	Scottish Potted Herring      Origin: Scotland
Salsa Verde de Tomatillo (Tomatillo Salsa Verde)      Origin: Mexico	Sauce Chivry      Origin: France	Scurvy Grass and Rice      Origin: Britain
Salsify and Apple Soup      Origin: England	Sauce d'Adémé aux Fruits de Mer (Seafood with Adémé Sauce)      Origin: Togo	Scurvy Grass Salt      Origin: Britain
Salsify Fritters      Origin: Britain	Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce)      Origin: Cameroon	Sea Aster Aloo      Origin: Fusion
Salt and Pepper Squid Rings      Origin: South Africa	Sauce Koumrangan (Hibiscus Leaf Sauce)      Origin: Chad	Sea Aster and Cheese Strata      Origin: Italy
Salted Mustard Greens      Origin: China	Sauce Légume      Origin: Benin	Sea Aster and Parmesan Croquettes      Origin: British
Saltfish Accra      Origin: Barbados	Sauce Moundourou (Moundourou Leaf Sauce)      Origin: Chad	Sea Aster Fritters      Origin: British
Saltfish Buljolde      Origin: Antigua	Sauce Oseille (Sorrel Sauce)      Origin: Burkina Faso	Sea Aster Pasta      Origin: British
Saltfish Buljolde      Origin: British Virgin Islands	Sauce Piquante      Origin: British	Sea Aster Pesto      Origin: Britain
Saltimbocca alla Romana (Fried Veal Strips with Butter, Ham and Sage)      Origin: Vatican City	Sauci Yohss (Gambian Mussel Meats in Tomato Sauce with Potatoes)      Origin: Gambia	Sea Aster Rice      Origin: British
Sambal Kacang (Indonesian Peanut Sauce)      Origin: Indonesia	Sauerkraut Filling for Vareniki      Origin: Ukraine	Sea Bass a la Grecque      Origin: France
Sambar Podi (Sambar Powder)      Origin: India	Sautéed Spring Greens      Origin: Britain	Sea Bass with Sea Beet and Marsh Samphire      Origin: Britain
Sambol Telur (Egg Sambol)      Origin: Maldives	Sautéed Collard Greens      Origin: American	Sea Beet Greens Fritters      Origin: Britain
Samlor Korko (Cambodian 'Mixing Soup')      Origin: Cambodia	Sautéed Daisy Greens with Roasted Baby Beetroot      Origin: Britain	Sea Lettuce Seasoning      Origin: Ireland
Samphire with Girolles      Origin: Scotland	Sautéed Mushrooms and Rocket      Origin: Britain	Sea Plantain Risotto      Origin: Britain
Samrdhh Murgh Jaipuri (Jaipuri Chicken Curry)      Origin: India	Sautéed Mustard Greens      Origin: Britain	Sea Purslane and Sea Rocket Purée      Origin: Britain
Sana Thongba (Manipuri Paneer Curry)      Origin: India	Savoury Farro Breakfast Porridge      Origin: Fusion	Sea Purslane Dhal      Origin: Britain
Sancocho de siete carnes (Seven meat stew)      Origin: Dominican Republic	Savoury Jelly for Meat Pies      Origin: British	Sea Purslane, Potatoes and Peas      Origin: Britain
Sanger Yena (Offal Sausages)      Origin: Aruba	Savoury Kale Colcannon      Origin: Ireland	Sea Spaghetti alla Bolognese      Origin: Fusion
Sapasui (Samoan Chop Suey)      Origin: Samoa	Savoury Pottage      Origin: British	Sea Spaghetti and Carrot Salad      Origin: Ireland
Sapasui (Samoan Chop Suey)      Origin: American Samoa	Savoys forced and stewed      Origin: British	Sea Spaghetti with Garlic and Butter      Origin: Ireland
Sapasui Pisupo (Corned Beef Chop Suey)      Origin: Tokelau	Saws Ffenigl (Fennel Sauce)      Origin: Welsh	Sea Spaghetti with Summer Truffles      Origin: Ireland
Sareng Thongba (Manipuri Catfish Curry)      Origin: India	Sbeis Piclo Du (Black Pickling Spice)      Origin: Welsh	Seafood Amok      Origin: Cambodia
Sarma (Meat-stuffed Cabbage Leaves)      Origin: Kosovo	Scallop and Prawn Chu Chee      Origin: Thailand	Seafood Chili      Origin: American
Sarma (Stuffed Cabbage Leaves)      Origin: Serbia	Scallop Pie      Origin: Northern Ireland	Seafood Pastechi      Origin: Sint Eustatius
Sarmale (Stuffed Cabbage Leaves)      Origin: Romania	Schalada      Origin: Morocco	Seafood Pastechi      Origin: Saba
Sarson Aloo      Origin: Fusion	Schwarzwurz      Origin: Germany	Seafood Pastechi      Origin: Aruba
Sarson ka Saag (Mustard Greens and Spinach Curry)      Origin: India	Scotch Kale      Origin: Scotland	Seafood Pastechi      Origin: Curacao
Sarson Saag Gosht (Lamb and Rapeseed Greens Curry with Yoghurt)      Origin: India	Scotch Stew      Origin: Scotland	Seaweed Flour Biscuits      Origin: Britain
Sashimi      Origin: Japan	Scots Colcannon      Origin: Scotland	Seaweed Relish      Origin: Britain
Satay      Origin: Indonesia	Scots Pine Syrup      Origin: Britain	Seaweed Ribollita      Origin: Fusion
Satay Chicken Curry      Origin: Malaysia	Scottish Jugged Hare      Origin: Scotland	Seaweed Seasoning      Origin: Britain
Sathe Curry (Beef and Coconut Curry)      Origin: Sri Lanka	Scottish Pickled Eggs      Origin: Scotland
Satsabeli Bazha (Poultry in Walnut Sauce)      Origin: Georgia	Scottish Pickled Herring      Origin: Scotland

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