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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Blanched and Part-dried Nettle Leaves      Origin: Britain	Bottle Masala Meatball Curry      Origin: India	Brinjal Bhaji      Origin: Britain
Blossoms of Health Tea      Origin: American	Botvinia (Green Vegetable Soup with Fish)      Origin: Russia	Brithyll wedi'i serio gyda Stwnsh Bara Lawr, Samffir, Sbigoglys a Phys (Seared Trout with Laver Mash, Samphire, Spinach and Peas)      Origin: Welsh
Bo Kho (Spicy Beef Stew)      Origin: Vietnam	Boudin Créole (Creole Black Pudding)      Origin: French Guiana	Broccoli and Stilton Soup      Origin: Britain
Bo-Kaap Kerrie (Cape Malay Curry)      Origin: South Africa	Boudin Créole Rouge (Creole Black Pudding)      Origin: Guadeloupe	Broccoli Pasty      Origin: England
Bo-Kaap Kerrie Poeier (Cape Malay Curry Powder)      Origin: South Africa	Bougna      Origin: New Caledonia	Brochettes de Poulet Mariné aux Arachides (Marinated Chicken Skewers with Peanuts)      Origin: Mali
Bobotie (Curried Meat Loaf)      Origin: South Africa	Bougna      Origin: Wallis Futuna	Brodo di Carne (Italian Meat Stock)      Origin: Italy
Boeuf et Feuilles de Manioc (Beef and Cassava Greens in Peanut Sauce)      Origin: Gabon	Bouillabaisse      Origin: France	Brôn (Brawn)      Origin: Welsh
Boiled Fiddleheads      Origin: American	Bouillabaisse II      Origin: France	Brown Rice with Kombu      Origin: Ireland
Boiled Ham      Origin: Britain	Bouillabaisse III      Origin: France	Brown Sauce      Origin: Britain
Boiled Hogweed Shoots      Origin: Britain	Bouillabaisse with Rouille and Croutons      Origin: France	Brown Windsor Soup      Origin: British
Boiled Peanut Chaat      Origin: India	Bouillon d'awara (Awara Broth)      Origin: French Guiana	Brunei Cutlets      Origin: Brunei
Boldo Leaf Tea      Origin: Argentina	Bouillon de Crabes (Swimmer Crab Bouillon)      Origin: Mauritius	Brussels Sprouts with Chestnuts      Origin: Britain
Bolo de Carne (Brazilian Rolled Meatloaf)      Origin: Brazil	Bourguignon de cerf (Venison Bourguignon)      Origin: France	Buatoro (Baked Taro Cake)      Origin: Kiribati
Bombay Egg and Potato Curry      Origin: Anglo-Indian	Bourguignon de cerf (Venison Bourguignon)      Origin: New Caledonia	Bubur Ketan Hitam (Black Rice Pudding)      Origin: Brunei
Bombay Mix      Origin: India	Braaied Balti Prawn Parcels with Spinach Rice      Origin: South Africa	Bubur Pulut Hitam (Malay Black Glutinous Rice Porridge)      Origin: Fusion
Bombay Potatoes      Origin: India	Braaied Giant Wild Prawns with Peanuts and Coconut      Origin: South Africa	Buljawou      Origin: Sint Maarten
Bonava (Mauritanian Lamb Stew)      Origin: Mauritania	Braf (Broth)      Origin: Dominica	Bund Gobi aur Narial (Coconut Cabbage)      Origin: India
Bonfire Chicken Casserole      Origin: British	Bragoli (Maltese Beef Rolls)      Origin: Malta	Burdock Flower Stem Gobi      Origin: Britain
Bonfire Night Curry Soup      Origin: Britain	Braised Asian-flavoured Pork with Simmered Wild Greens      Origin: British	Burdock Pickles      Origin: Britain
Bonito con Cebolla y Tomate (Bonito with Onion and Tomato Sauce)      Origin: Spain	Braised Egg Dumplings in Chilli Broth      Origin: China	Burdock Root Flour Bread      Origin: Britain
Boo Sauce (Ugandan Cowpea Leaves with Peanut Butter)      Origin: Uganda	Braised Lamb Shanks with Cannellini Beans      Origin: Britain	Burmese grilled chicken with sticky and crispy rice      Origin: Myanmar
Boo with Okra      Origin: Uganda	Braised Meatballs      Origin: China	Burundian Beef and Greens in Peanut Sauce      Origin: Burundi
Booshala      Origin: Assyria	Braised Neck of Impala with Peaches      Origin: Zimbabwe	Burundian Igitoke      Origin: Burundi
Borage Flower Soup      Origin: Britain	Braised Pigeons with Cherries      Origin: Zambia	Burundian Isombe (Cassava Leaf Stew)      Origin: Burundi
Borage Soup      Origin: Britain	Bratwurst im Bier, Berin-art (Bratwurst in Beer, Berlin Style)      Origin: Germany	Butha-buthe (Spinach and Tangerine Soup)      Origin: Lesotho
Borage Soup II      Origin: Britain	Brazilian-style barbecue beef skewers      Origin: Brazil	Buttered Dulse      Origin: Britain
Bori Bori      Origin: Paraguay	Brazilian-style Venison with Rice      Origin: Fusion	Buttered Fireweed Shoots (Buttered Rosebay Willowherb Shoots)      Origin: Britain
Borokhé      Origin: Mali	Breakfast Burrito      Origin: America	Buttered Ground Elder      Origin: Sweden
Borsh s Krapivoj (Russian Nettle Borscht)      Origin: Russia	Breakfast Miso Soup      Origin: Japan	Buttered Petalonia      Origin: Britain
Bosanski Lonac (Bosnian Pot Stew)      Origin: Bosnia	Brenneslekake (Norwgian Nettle and Honey Cake)      Origin: Norway	Buttered Rosebay Willowherb Greens      Origin: Britain
Bosanski Sarma (Stuffed Cabbage Leaves)      Origin: Bosnia	Brennesselszopp (Nettle Soup)      Origin: Luxembourg	Buttered Sea Aster      Origin: Britain
Boscastle Marinated Mackerel      Origin: England	Brine-pickled Mushrooms with Herbs      Origin: Britain	Buttered Wortes (Buttered Greens)      Origin: England
Bosnian Goulash      Origin: Bosnia	Brined and Roasted Turkey      Origin: America
Botswanan Cabbage      Origin: Botswana	Brined Cabbage Sarma      Origin: North Macedonia

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