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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Brodo di Carne (Italian Meat Stock)      Origin: Italy	Cà Ri Gá (Chicken Curry)      Origin: Vietnam	Callaloo, Tomato and Chickpea Curry      Origin: Cayman Islands
Brôn (Brawn)      Origin: Welsh	Cëebu Jen II      Origin: Senegal	Calulu      Origin: Sao Tome
Brown Rice with Kombu      Origin: Ireland	Cà Ri Gà (Vietnamese Chicken Curry)      Origin: Vietnam	Calulu Carne Seca (Dried Meat Calulu)      Origin: Angola
Brown Sauce      Origin: Britain	Cabbage and Bacon      Origin: Ireland	Calulu de Cabara (Goat Meat Calulu)      Origin: Angola
Brown Sauce      Origin: British	Cabbage and Potato Favourite      Origin: Ireland	Calulu de Camarão (Prawn Calulu)      Origin: Angola
Brown Windsor Soup      Origin: British	Cabbage and Potato Mountains      Origin: British	Calulu de Peixe (Fish Calulu)      Origin: Angola
Brunei Cutlets      Origin: Brunei	Cabbage Bredie      Origin: South Africa	Camarones Guisados (Stewed Prawns)      Origin: Puerto Rico
Brussels Sprouts and Pancetta      Origin: British	Cabbage Jambalaya      Origin: Cajun	Camel Chubbagin      Origin: Mauritania
Brussels Sprouts with Chestnuts      Origin: Britain	Cabbage Mallung (Curried Cabbage)      Origin: Sri Lanka	Camel Curry      Origin: Pakistan
Buatoro (Baked Taro Cake)      Origin: Kiribati	Cabbage Soup with Spicy Meatballs      Origin: Liberia	Camel Meat Patties      Origin: Libya
Bubble and Squeak      Origin: British	Cabbage with Chicken      Origin: Guyana	Camel Meat Patties      Origin: Djibouti
Bubble-and-Squeak      Origin: British	Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes)      Origin: Senegal	Camel Meat Patties      Origin: Mauritania
Bubur Ketan Hitam (Black Rice Pudding)      Origin: Brunei	Cabri Massalé (Kid Goat Massala)      Origin: Reunion	Camel Reshmi Kabab      Origin: Pakistan
Bubur Pulut Hitam (Malay Black Glutinous Rice Porridge)      Origin: Fusion	Caccabinam Fusilem (Fluid Casserole)      Origin: Roman	Cameroon Fried Rice      Origin: Cameroon
Buljawou      Origin: Sint Maarten	Caccabinam Minorem (Small Casserole)      Origin: Roman	Canard aux Fruits (Duck with Fruit)      Origin: Canada
Bund Gobi aur Narial (Coconut Cabbage)      Origin: India	Cacık (Yoghurt, Cucumber and Mint Dip)      Origin: Northern Cyprus	Canejo Asado (Roast Rabbit)      Origin: Colombia
Burdock Flower Stem Gobi      Origin: Britain	Caesar Salad      Origin: Mexico	Cantonese Garden Vegetable Stir-fry      Origin: China
Burdock Pickles      Origin: Britain	Cajun Tofu Gumbo      Origin: Cajun	Cape Malay Egg Curry      Origin: South Africa
Burdock Root Flour Bread      Origin: Britain	Calalou (Beninese Callaloo)      Origin: Benin	Cape Malay Egg Curry      Origin: South Africa
Burmese grilled chicken with sticky and crispy rice      Origin: Myanmar	Calalou      Origin: French Guiana	Cape Malay Leaf Masala      Origin: South Africa
Burundian Beef and Greens in Peanut Sauce      Origin: Burundi	Calalou aux crabes (Crab Callaloo)      Origin: Guadeloupe	Cape Malay Mutton Curry      Origin: South Africa
Burundian Igitoke      Origin: Burundi	Calalu      Origin: Benin	Cape Malay Pickled Fish      Origin: South Africa
Burundian Isombe (Cassava Leaf Stew)      Origin: Burundi	Caldeirada de Lulas a Madeirense (Madeira Squid Stew)      Origin: Portugal	Cape Malay Red Leaf Masala      Origin: South Africa
Butha-buthe (Spinach and Tangerine Soup)      Origin: Lesotho	Caldo de Arroz de Cebada (Beef and Pearl Barley Soup)      Origin: Ecuador	Cape Malay Seafood Curry      Origin: South Africa
Buttered Dulse      Origin: Britain	Caldo de Bagre (Catfish Soup)      Origin: Ecuador	Cape Verde Jagacida      Origin: Cape Verde
Buttered Fireweed Shoots (Buttered Rosebay Willowherb Shoots)      Origin: Britain	Caldo de Mondongo (Tripe Soup)      Origin: Ecuador	Cardo con Verdolaga (Pork with Purslane)      Origin: Mexico
Buttered Ground Elder      Origin: Sweden	Caldo Verde (Green Soup)      Origin: Portugal	Cari (Vietnamese Curry Powder)      Origin: Vietnam
Buttered Petalonia      Origin: Britain	Callaloo      Origin: Trinidad	Cari de Morue (Cod Curry)      Origin: Saint Pierre
Buttered Rosebay Willowherb Greens      Origin: Britain	Callaloo Maisileivamuffinid (Callaloo Cornbread Muffins)      Origin: Dominica	Cari de Porc (Pork Curry)      Origin: Reunion
Buttered Sea Aster      Origin: Britain	Callaloo Soup      Origin: Saint Lucia	Cari Dholl (Yellow Split Pea Curry)      Origin: Mauritius
Buttered Wortes (Buttered Greens)      Origin: England	Callaloo Soup      Origin: Sint Maarten	Cari Langoustes (Lobster Curry)      Origin: Reunion
Butternut Squash and Feta Cheese Pizza      Origin: Britain	Callaloo Soup      Origin: British Virgin Islands	Cari Massale de Cabri (Goat Curry)      Origin: Reunion
Bwiro (Fermented Breadfruit)      Origin: Marshall Islands	Callaloo Soup      Origin: US Virgin Islands
Byrek me Spinaq (Spinach Pie)      Origin: Albania	Callaloo Soup      Origin: Saint-Martin

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