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:

Page 5 of 31

Butternut Squash and Feta Cheese Pizza      Origin: Britain	Callaloo Soup      Origin: US Virgin Islands	Cari Poisson (Mauritian Fish Curry)      Origin: Mauritius
Bwiro (Fermented Breadfruit)      Origin: Marshall Islands	Callaloo Soup      Origin: Saint-Martin	Cari Poisson (Fish Curry)      Origin: Mauritius
Byrek me Spinaq (Spinach Pie)      Origin: Albania	Callaloo, Tomato and Chickpea Curry      Origin: Cayman Islands	Caribbean Pork      Origin: Caribbean
Cà Ri Gá (Chicken Curry)      Origin: Vietnam	Calulu      Origin: Sao Tome	Caribbean-style Chicken Curry      Origin: Fusion
Cëebu Jen II      Origin: Senegal	Calulu Carne Seca (Dried Meat Calulu)      Origin: Angola	Caribische kruidenmix (Caribbean Spice Blend)      Origin: Bonaire
Cà Ri Gà (Vietnamese Chicken Curry)      Origin: Vietnam	Calulu de Cabara (Goat Meat Calulu)      Origin: Angola	Caril de Camarão (Prawn Curry)      Origin: Mozambique
Cabbage and Bacon      Origin: Ireland	Calulu de Peixe (Fish Calulu)      Origin: Angola	Caril de Camarão (Portuguese Prawn Curry)      Origin: Portugal
Cabbage and Potato Favourite      Origin: Ireland	Camarones Guisados (Stewed Prawns)      Origin: Puerto Rico	Caril de Carne de Vaca com Mandioca (Beef and Cassava Curry)      Origin: Mozambique
Cabbage Bredie      Origin: South Africa	Camel Chubbagin      Origin: Mauritania	Caril de Frango (Portuguese Chicken Curry)      Origin: Portugal
Cabbage Jambalaya      Origin: Cajun	Camel Curry      Origin: Pakistan	Caril de Grão-de-bico (Chickpea Curry)      Origin: Portugal
Cabbage Mallung (Curried Cabbage)      Origin: Sri Lanka	Camel Meat Patties      Origin: Libya	Carlin Pea and Glazed Halloumi Saag      Origin: Britain
Cabbage Soup with Spicy Meatballs      Origin: Liberia	Camel Meat Patties      Origin: Djibouti	Carlin Pea Curry with Perpetual Spinach and Peanut Butter      Origin: Britain
Cabbage with Chicken      Origin: Guyana	Camel Meat Patties      Origin: Mauritania	Carlin Pea Masala      Origin: Britain
Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes)      Origin: Senegal	Camel Reshmi Kabab      Origin: Pakistan	Carlin pea, kale and chorizo one pot      Origin: Britain
Cabri Massalé (Kid Goat Massala)      Origin: Reunion	Cameroon Fried Rice      Origin: Cameroon	Carne Asada      Origin: Mexico
Caccabinam Fusilem (Fluid Casserole)      Origin: Roman	Canejo Asado (Roast Rabbit)      Origin: Colombia	Carne de Porco à Alentejana (Pork in the style of Alentejo)      Origin: Portugal
Caccabinam Minorem (Small Casserole)      Origin: Roman	Cantonese Garden Vegetable Stir-fry      Origin: China	Carne de Porco em Vinho D'alhos (Pork in Vinegar)      Origin: Portugal
Cacık (Yoghurt, Cucumber and Mint Dip)      Origin: Northern Cyprus	Cape Malay Egg Curry      Origin: South Africa	Carne Mechada      Origin: Venezuela
Caesar Salad      Origin: Mexico	Cape Malay Egg Curry      Origin: South Africa	Carne Porco Vinho D'alhos (Pork in Garlic and Wine)      Origin: Portugal
Cajun Tofu Gumbo      Origin: Cajun	Cape Malay Leaf Masala      Origin: South Africa	Carpaccio of Andorran Veal      Origin: Andorra
Calalou (Beninese Callaloo)      Origin: Benin	Cape Malay Mutton Curry      Origin: South Africa	Carpaccio of Springbok      Origin: Botswana
Calalou      Origin: French Guiana	Cape Malay Pickled Fish      Origin: South Africa	Carpaccio of St George's Mushroom      Origin: Britain
Calalou aux crabes (Crab Callaloo)      Origin: Guadeloupe	Cape Malay Red Leaf Masala      Origin: South Africa	Carrageen Moss Pudding      Origin: Ireland
Calalu      Origin: Benin	Cape Malay Seafood Curry      Origin: South Africa	Carri Masala Poule Mauricien (Mauritian Chicken Curry)      Origin: Mauritius
Caldeirada de Lulas a Madeirense (Madeira Squid Stew)      Origin: Portugal	Cape Verde Jagacida      Origin: Cape Verde	Carri Tripes Gros Pois (Butter Bean and Tripe Curry)      Origin: Mauritius
Caldo de Arroz de Cebada (Beef and Pearl Barley Soup)      Origin: Ecuador	Cardo con Verdolaga (Pork with Purslane)      Origin: Mexico	Carrot Rice      Origin: India
Caldo de Bagre (Catfish Soup)      Origin: Ecuador	Cari (Vietnamese Curry Powder)      Origin: Vietnam	Cassava Leaf Soup      Origin: Liberia
Caldo de Mondongo (Tripe Soup)      Origin: Ecuador	Cari de Morue (Cod Curry)      Origin: Saint Pierre	Cassava Leaf Stew      Origin: Sierra Leone
Caldo Verde (Green Soup)      Origin: Portugal	Cari de Porc (Pork Curry)      Origin: Reunion	Cassava Life      Origin: Sierra Leone
Callaloo      Origin: Trinidad	Cari Dholl (Yellow Split Pea Curry)      Origin: Mauritius	Cassava Pudding      Origin: Solomon Islands
Callaloo Maisileivamuffinid (Callaloo Cornbread Muffins)      Origin: Dominica	Cari Langoustes (Lobster Curry)      Origin: Reunion	Cassava Pudding      Origin: Vanuatu
Callaloo Soup      Origin: Saint Lucia	Cari Massale de Cabri (Goat Curry)      Origin: Reunion	Cassoulet à Moda Brasileira (Brazilian-style Cassoulet)      Origin: Brazil
Callaloo Soup      Origin: Sint Maarten	Cari Mouton (Mutton Curry)      Origin: Saint Pierre
Callaloo Soup      Origin: British Virgin Islands	Cari Ourite (Octopus Curry)      Origin: Mauritius

Page 5 of 31