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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Seaweed Soup II      Origin: Scotland	Shourabit Silq bi Laban (Chard and Yoghurt Soup)      Origin: Lebanon	Smoked Salmon Mousse      Origin: Scotland
Seaweed Wolfberry Cupcakes      Origin: Britain	Si Byan (Burmese Fish Curry)      Origin: Myanmar	Smoky Fish Skewers      Origin: Britain
Seaweed, Greens, and Feta Spring Omelette      Origin: Britain	Sibirskie Jeskimosy (Siberian Huskies)      Origin: Siberia	Smoky Prawn Jollof Rice      Origin: Nigeria
Seengre ke Satha Tori Kari (Courgette Curry with Radish Pods)      Origin: India	Sichuan Hot Pot Soup Base      Origin: China	Smoky Prawns with Tomato and Coriander      Origin: Fusion
Seeni Sambol (Sri Lankan Beetroot Curry)      Origin: Sri Lanka	Sidvudvu (Pumpkin Porridge)      Origin: eSwatini	Smoky Sweetcorn and Avocado Salsa      Origin: South Africa
Seitan      Origin: Britain	Sierra Leonean Chicken and Sweet Potato Stew      Origin: Sierra Leone	Smoorsnoek with Cabbage      Origin: South Africa
Semizotu Yemegi (Turkish Purslane Stew)      Origin: Turkey	Sierra Leonian Egusi Soup      Origin: Sierra Leone	Sneezewort Arroz de Jambú      Origin: Britain
Senegalese Soup      Origin: Jamaica	Simboro (Meat with Taro Leaves and Coconut Milk)      Origin: Vanuatu	Snoek Bobotie      Origin: South Africa
Serrated Wrack Tea      Origin: Canada	Simple Dashi      Origin: Japan	Snoek Tacos      Origin: South Africa
Serviceberry Mini Tarts      Origin: Canada	Simple Nettle Purée      Origin: Britain	Soba (Buckwheat Noodle Soup)      Origin: Japan
Setsamandi (Lamb, Rice and Herb Gruel)      Origin: Georgia	Sing Mapan Singju (Ginger Flower and Water Dropwort Singju)      Origin: India	Soba with Shiitake and Fucus      Origin: Japan
Sewin Gyda Saws Perlysiau (Sea Trout with Herb Sauce)      Origin: Welsh	Sint Eustatian Goat Water      Origin: Sint Eustatius	Solachi Kadhi (Kokam Sauce)      Origin: India
Seychelles Curry Paste      Origin: Seychelles	Sint Maarten Roe Accras      Origin: Sint Maarten	Som Tam (Thai Green Papaya Salad)      Origin: Thailand
Shahi Chicken Korma      Origin: India	Sint Maarten Whelk Soup      Origin: Sint Maarten	Somali-style Liver      Origin: Somaliland
Shahi Murgh Korma (Royal Chicken Korma)      Origin: India	Sisig      Origin: Philippines	Somali-style Liver      Origin: Somalia
Shaiyah (Pan-fried Meat)      Origin: South Sudan	Skate with Caper Sauce      Origin: British	Somlar Kari Saek Mouan (Chicken Red Curry)      Origin: Cambodia
Shami Kebab      Origin: India	Skerpikjøt (Faroese Air-dried Mutton)      Origin: Denmark	Somlar Mochu Sachko (Sour Beef Stew)      Origin: Cambodia
Shatkora Beef Curry BIR      Origin: Britain	Skillet Chicken Con Queso      Origin: America	Sopa de Hígado de Pollo (Chicken Liver Soup)      Origin: Peru
Shav (Cold Polish Sorrel Soup)      Origin: Poland	Slow Cooker Barbacoa Beef      Origin: Mexico	Sopa de Trigo      Origin: Portugal
Shchi (Russian Cabbage Soup)      Origin: Russia	Slow Cooker Chicken Korma      Origin: Britain	Sorrel Gazpacho      Origin: France
Sheep's Feet or Trotters      Origin: British	Slow Cooker Duck and Potato Massaman Curry      Origin: Britain	Sorrel Greening      Origin: Britain
Sheftalia Kebab      Origin: Cyprus	Slow Cooker Lamb Rogan Josh      Origin: Britain	Sorrel Pesto      Origin: Italy
Shellfish and Leek Roly-poly      Origin: Britain	Slow Cooker Pork Adobo Burritos      Origin: Mexico	Sorrel Sarma      Origin: North Macedonia
Shellfish Seaweed Pudding      Origin: Ancient	Slow-cooked Duck Ragù for Valentine's      Origin: Fusion	Sorrel Tartlets      Origin: Britain
Sherried Chicken Liver Brochettes      Origin: Britain	Slow-cooked Lamb Curry      Origin: Britain	Soto Ayam      Origin: Indonesia
Shi San Xiang Fen (Thirteen Spice Powder)      Origin: China	Slow-cooked Lamb Madras      Origin: Britain	Soto Ayam      Origin: Malaysia
Shigni (Somali Hot Sauce)      Origin: Somalia	Slow-cooked Octopus with Blanched Sea Blite or Marsh Samphire Salad      Origin: Britain	Soto Ayam      Origin: Singapore
Shiitake Dashi      Origin: Japan	Slow-cooked Ox Cheek Rendang      Origin: Singapore	Soup à la Julienne      Origin: British
Shin Ngoa Lap (Spicy Beef Salad)      Origin: Laos	Slow-roasted Lamb Shanks with Tomatoes and Olives      Origin: Australia	Soup Maigre      Origin: British
Shinwari Karahi      Origin: Pakistan	Slow-roasted Lamb with Advieh      Origin: Fusion	Soupe au Pois à l'Ancienne (Traditional Pea Soup)      Origin: Canada
Shish Kebabs      Origin: Britain	Smoked Catfish with Seashore Greens      Origin: Fusion	Soupe aux pois et la viande (Pea Soup and Meat)      Origin: Guinea-Bissau
Shish Tawuq (Chicken Kebab with Bharat Spices)      Origin: Syria	Smoked Haddock and Champ Cakes      Origin: Northern Ireland	Soupe Chanterelle d'Or (Golden Chanterelle Soup)      Origin: France
Shoko (Nigerian Beef and Spinach)      Origin: Nigeria	Smoked Pork and Beans with Wild Greens      Origin: Britain
Shorba bil Hout (Fish, Tomato and Potato Soup)      Origin: Algeria	Smoked Salmon and Avocado Nori Rolls      Origin: Japan

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