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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Tomato Basil Salad with Mozzarella Cheese      Origin: British	Tuna with Safran and Coconut Milk (Tuna with Cumin and Coconut Milk)      Origin: Seychelles	V'sachy (Pumpkin Leaf Stew)      Origin: Zambia
Tomato Keema (Tomato and Beef Curry)      Origin: Pakistan	Tunisian Vegetable Couscous      Origin: Tunisia	Vaca Atolada (Beef Ribs with Cassava)      Origin: Brazil
Tomato Ketchup      Origin: Britain	Tunu Supu (Tuna Soup)      Origin: Vanuatu	Vadouvan Curry Powder      Origin: France
Tomato Rice      Origin: India	Turbot in Kerala Red Curry Sauce      Origin: India	Valentine Flower Salad with Champagne Vinaigrette      Origin: Britain
Tomato Smoor      Origin: South Africa	Turkey Broth      Origin: American	Valerian Hot Chocolate      Origin: Britain
Torta di Acelga (Spinach Pie)      Origin: Gibraltar	Turkey Curry      Origin: Britain	Varutharacha Kozhi Curry (Varutharacha Chicken Curry)      Origin: India
Toto-kena Misy Anana sy Voanjo (Greens with Peanuts and Minced Beef)      Origin: Madagascar	Turkey Curry with Yams      Origin: Fusion	Varuval Chicken Curry      Origin: India
Tourta de Blea (Chard Pie)      Origin: Monaco	Turkey Florentine Pizza      Origin: Italy	Vary Amin'anana (Rice with Greens and Minced Beef)      Origin: Madagascar
Towuk Shashlyk (Turkmenistan Chicken Shashlik)      Origin: Turkmenistan	Turkey Keema Curry      Origin: Britain	Vary Amin'Anana (Hot Pepper Beef)      Origin: Madagascar
Traditional Chicken Dopiaza      Origin: India	Turkey Piccata on Grilled Rolls      Origin: American	Veal Stock      Origin: Britain
Traditional Chicken Liver Parfait      Origin: Britain	Turkey Pudding      Origin: British	Veau Roulé aux Herbes Sauvage (Rolled Breast of Veal with Wild Greens Stuffing)      Origin: Switzerland
Traditional Coleslaw      Origin: Britain	Turkey Rendang      Origin: Fusion	Vegan Aubergine Dhansak      Origin: India
Traditional Historic Bobotie      Origin: South Africa	Turkey Steaks with Redcurrant Glaze      Origin: Britain	Vegan Burritos      Origin: American
Traditional Pawpaw Salad      Origin: Cook Islands	Turkey Stock      Origin: British	Vegetable Alecha      Origin: Ethiopia
Traditional Roast Grouse      Origin: Scotland	Turks and Caicos Boil Fish and Grits      Origin: Turks Caicos	Vegetable Bhaji      Origin: Britain
Traditional Thai Jungle Curry      Origin: Thailand	Turks and Caicos Coconut Chicken Curry      Origin: Turks Caicos	Vegetable Curry      Origin: Kenya
Traybake Chicken Nachos      Origin: Britain	Turks and Caicos Jerk Seasoning Paste      Origin: Turks Caicos	Vegetable Ndiwo      Origin: Malawi
Traybake Keralan Fish Curry      Origin: Fusion	Tuscan Sausage Gnocchi      Origin: Britain	Vegetable Pilau      Origin: India
Traybake Sea Bass with Asparagus and New Potatoes      Origin: Britain	Tuvaluan Fish Curry      Origin: Tuvalu	Vegetable Salad      Origin: British
Trey Cham Hoy Chia Mui Spee Chrout (Steamed Fish with Sour Mustard Greens)      Origin: Cambodia	Uburobe (Plantain Sticks)      Origin: Burundi	Vegetable Soup      Origin: Britain
Tricolour Pilau Rice      Origin: India	Ujeni Ndiwo      Origin: Malawi	Vegetable Tagine      Origin: North Africa
Trini Curry Powder      Origin: Trinidad	Ukpo      Origin: Nigeria	Vegetarian Chow Mein      Origin: Fusion
Trini Sweet and Sour Mango Relish      Origin: Trinidad	Ukrainian Borscht      Origin: Ukraine	Vegetarian Jollof Rice      Origin: Fusion
Trinidad Chicken Pelau      Origin: Trinidad	Ukrainian Sausage from Lviv      Origin: Ukraine	Vegetarian Paneer Curry      Origin: Britain
Trinidad Crab and Callaloo      Origin: Trinidad	Umpach-zashchi (Flour Soup)      Origin: Turkmenistan	Velouté à l'Oseille (Cream of Hibiscus Leaf Soup)      Origin: Senegal
Trinidad Paime      Origin: Trinidad	Umu Rapa Nui      Origin: Easter Island	Velouté Marin (Velvety Marine Sauce)      Origin: France
Trinidadian Curry Duck      Origin: Trinidad	Unakkameen Thenga Chammanthy (Dry Fish Chutney)      Origin: India	Venison Curry Bunny Chow      Origin: South Africa
Trinidadian Pepper Pot      Origin: Trinidad	Untú de Peixe (Deep-fried Fish Balls)      Origin: Guinea-Bissau	Venison Liver Pâté      Origin: Britain
Trinxat (Cabbage and Potato Cake)      Origin: Andorra	Urap Sayur (Blanched Vegetable Salad with Spiced Coconut Topping)      Origin: Indonesia	Ventrem Plenum (Stuffed Pig's Stomach)      Origin: Roman
Tritura, unde Perfundes Caccabinam (The Ground Seasonings that you Add to the Small Casseole)      Origin: Roman	Urticae (Nettles)      Origin: Roman	Verdolaga con Queso (Purslane with Cheese)      Origin: Mexico
Trout Kedgeree      Origin: Britain	Uruguayan Salsa Criolla      Origin: Uruguay	Victoria Sandwiches      Origin: British
Tuh'u (Mesopotamian Lamb and Beetroot Stew)      Origin: Mesopotamia	Uruguayan Tuco      Origin: Uruguay	Victorian Beef Vindaloo      Origin: Anglo-Indian
Tukasu (Mutton Stew with Dumplings)      Origin: Mali	Usilampatti Kozhi Kuzhambu (Chicken Kuzhambu)      Origin: India
Tuna and Cheese Sandwich Filling      Origin: Britain	Utka s Kapustoj i Brusnichnym (Duck with Cabbage and Cowberry)      Origin: Russia

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