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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Three-cornered Leek Quiche      Origin: Britain	Tomato Rice      Origin: India	Turkey Curry      Origin: Britain
Tiebe (Rice and Meat with Vegetables)      Origin: Togo	Tomato Smoor      Origin: South Africa	Turkey Curry with Yams      Origin: Fusion
Tiep bou wekh (White Senegalese Rice and Fish)      Origin: Senegal	Torta di Acelga (Spinach Pie)      Origin: Gibraltar	Turkey Keema Curry      Origin: Britain
Tiepbouyape      Origin: Senegal	Toto-kena Misy Anana sy Voanjo (Greens with Peanuts and Minced Beef)      Origin: Madagascar	Turkey Piccata on Grilled Rolls      Origin: American
Tiga Dégué (Beef in Peanut Sauce)      Origin: Mali	Tourta de Blea (Chard Pie)      Origin: Monaco	Turkey Rendang      Origin: Fusion
Tigadèguèna II (Chicken and Vegetable Peanut Stew)      Origin: Mali	Towuk Shashlyk (Turkmenistan Chicken Shashlik)      Origin: Turkmenistan	Turkey Steaks with Redcurrant Glaze      Origin: Britain
Tinga de Pollo (Chicken Tinga)      Origin: Mexico	Traditional Chicken Dopiaza      Origin: India	Turks and Caicos Boil Fish and Grits      Origin: Turks Caicos
Tirana Romaine Salad      Origin: Albania	Traditional Chicken Liver Parfait      Origin: Britain	Turks and Caicos Coconut Chicken Curry      Origin: Turks Caicos
Tirk Prahok (Fish Pickle Sauce)      Origin: Cambodia	Traditional Coleslaw      Origin: Britain	Turks and Caicos Jerk Seasoning Paste      Origin: Turks Caicos
Tisanam Barricam (Barley Soup with Dried Vegetables)      Origin: Roman	Traditional Historic Bobotie      Origin: South Africa	Tuscan Sausage Gnocchi      Origin: Britain
Tjauw Min (Chowmein)      Origin: Suriname	Traditional Pawpaw Salad      Origin: Cook Islands	Tuvaluan Fish Curry      Origin: Tuvalu
Tlayuda      Origin: Mexico	Traditional Roast Grouse      Origin: Scotland	Uburobe (Plantain Sticks)      Origin: Burundi
To bake an Olyve-Pye      Origin: Britain	Traditional Thai Jungle Curry      Origin: Thailand	Ujeni Ndiwo      Origin: Malawi
To boil a chine of veal, or a chicken in sharp broth with herbs      Origin: Britain	Traybake Chicken Nachos      Origin: Britain	Ukpo      Origin: Nigeria
To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like Otherways.      Origin: Britain	Traybake Keralan Fish Curry      Origin: Fusion	Ukrainian Borscht      Origin: Ukraine
To Sowce a Pigge (Collar of Brawn)      Origin: England	Traybake Sea Bass with Asparagus and New Potatoes      Origin: Britain	Ukrainian Sausage from Lviv      Origin: Ukraine
Tobago Curry Crab and Dumplings      Origin: India	Trey Cham Hoy Chia Mui Spee Chrout (Steamed Fish with Sour Mustard Greens)      Origin: Cambodia	Umpach-zashchi (Flour Soup)      Origin: Turkmenistan
Togolaise Juis de Gingembre (Togolese Ginger Juice)      Origin: Togo	Tricolour Pilau Rice      Origin: India	Umu Rapa Nui      Origin: Easter Island
Tolma (Cabbage Stuffed with Lamb)      Origin: Georgia	Trini Curry Powder      Origin: Trinidad	Unakkameen Thenga Chammanthy (Dry Fish Chutney)      Origin: India
Tom Yam Goong 1      Origin: Thailand	Trini Sweet and Sour Mango Relish      Origin: Trinidad	Untú de Peixe (Deep-fried Fish Balls)      Origin: Guinea-Bissau
Tom Yam Goong 2      Origin: Thailand	Trinidad Chicken Pelau      Origin: Trinidad	Urap Sayur (Blanched Vegetable Salad with Spiced Coconut Topping)      Origin: Indonesia
Tom Yam Goong Maenam      Origin: Thailand	Trinidad Crab and Callaloo      Origin: Trinidad	Urticae (Nettles)      Origin: Roman
Tom Yum Gai (Hot and Sour Chicken Soup)      Origin: Thailand	Trinidad Paime      Origin: Trinidad	Uruguayan Salsa Criolla      Origin: Uruguay
Tom Yum Hed (Mushroom Tom Yum)      Origin: Thailand	Trinidadian Curry Duck      Origin: Trinidad	Uruguayan Tuco      Origin: Uruguay
Tom Yum Het Mangsawirat (Mushroom and Lemongrass Soup)      Origin: Thailand	Trinidadian Pepper Pot      Origin: Trinidad	Usilampatti Kozhi Kuzhambu (Chicken Kuzhambu)      Origin: India
Tom Yum Pla (Hot and Sour Fish Soup)      Origin: Thailand	Trinxat (Cabbage and Potato Cake)      Origin: Andorra	Utka s Kapustoj i Brusnichnym (Duck with Cabbage and Cowberry)      Origin: Russia
Tom Yum Talay (Fish Stew)      Origin: Thailand	Tritura, unde Perfundes Caccabinam (The Ground Seasonings that you Add to the Small Casseole)      Origin: Roman	V'sachy (Pumpkin Leaf Stew)      Origin: Zambia
Tomatillo and Beef Curry      Origin: Fusion	Trout Kedgeree      Origin: Britain	Vaca Atolada (Beef Ribs with Cassava)      Origin: Brazil
Tomato and Bladderwrack Sauce      Origin: Fusion	Tuh'u (Mesopotamian Lamb and Beetroot Stew)      Origin: Mesopotamia	Vadouvan Curry Powder      Origin: France
Tomato and Egg Curry      Origin: India	Tukasu (Mutton Stew with Dumplings)      Origin: Mali	Valentine Flower Salad with Champagne Vinaigrette      Origin: Britain
Tomato and Red Bell Pepper Soup      Origin: Britain	Tuna with Safran and Coconut Milk (Tuna with Cumin and Coconut Milk)      Origin: Seychelles	Valerian Hot Chocolate      Origin: Britain
Tomato Basil Salad with Mozzarella Cheese      Origin: British	Tunisian Vegetable Couscous      Origin: Tunisia	Varutharacha Kozhi Curry (Varutharacha Chicken Curry)      Origin: India
Tomato Keema (Tomato and Beef Curry)      Origin: Pakistan	Tunu Supu (Tuna Soup)      Origin: Vanuatu
Tomato Ketchup      Origin: Britain	Turbot in Kerala Red Curry Sauce      Origin: India

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