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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Cari Mouton (Mutton Curry)      Origin: Saint Pierre	Catalan Spinach Salad      Origin: Andorra	Charquicán (Traditional Chilean Stew)      Origin: Chile
Cari Ourite (Octopus Curry)      Origin: Mauritius	Cauliflower Roti      Origin: India	Charred Spicy Salsa      Origin: America
Cari Poisson (Mauritian Fish Curry)      Origin: Mauritius	Cauliflower, Mushroom and Carlin Peas Curry      Origin: Britain	Chasni Sauce      Origin: Britain
Cari Poisson (Fish Curry)      Origin: Mauritius	Cavolo Agra (Cabbage with Bacon and Fennel Seeds)      Origin: Italy	Chebeh Rubyan (Prawn Balls)      Origin: UAE
Caribbean Pork      Origin: Caribbean	Cawl Berw Dŵr â Thatws (Watercress and Potato Soup)      Origin: Welsh	Chebeh Rubyan (Prawn Balls)      Origin: Oman
Caribbean-style Chicken Curry      Origin: Fusion	Cawl Daandl Poethion (Nettle Soup)      Origin: Welsh	Chebeh Rubyan (Prawn Balls)      Origin: Iraq
Caribische kruidenmix (Caribbean Spice Blend)      Origin: Bonaire	Cawl Letysen (Lettuce Soup)      Origin: Welsh	Chebeh Rubyan (Prawn Balls)      Origin: Qatar
Caril de Camarão (Prawn Curry)      Origin: Mozambique	Cawl Llysiau'r Gaeaf (Winter Vegetable Soup)      Origin: Welsh	Chebeh Rubyan (Prawn Balls)      Origin: Saudi Arabia
Caril de Camarão (Portuguese Prawn Curry)      Origin: Portugal	Caws Gafr gyda Betys a Llysiau Gwyllt (Goat's Cheese with Beetroot and Wild Herbs)      Origin: Welsh (Patagonia)	Chebeh Rubyan (Prawn Balls)      Origin: Kuwait
Caril de Carne de Vaca com Mandioca (Beef and Cassava Curry)      Origin: Mozambique	Cayman Callaloo Soup      Origin: Cayman Islands	Chebeh Rubyan (Prawn Balls)      Origin: Bahrain
Caril de Frango (Portuguese Chicken Curry)      Origin: Portugal	Cayman Conch Chowder      Origin: Saint Lucia	Cheesy Curried Butter Beans with Quick-pickled Onions      Origin: Australia
Caril de Grão-de-bico (Chickpea Curry)      Origin: Portugal	Cayman Curry Powder      Origin: Cayman Islands	Chefy Umngqusho (Chefy Samp and Beans)      Origin: South Africa
Carlin Pea and Glazed Halloumi Saag      Origin: Britain	Cayman Fish Rundown      Origin: Cayman Islands	Chelo Nachodo (Chicken and Chickpea Stew with Rice)      Origin: Afghanistan
Carlin Pea Curry with Perpetual Spinach and Peanut Butter      Origin: Britain	Cayman Islands Turtle Stew      Origin: Cayman Islands	Chemmeen Achar (Kerala-style Pickled Prawns)      Origin: Britain
Carlin Pea Masala      Origin: Britain	Cazuela Fiestera (Festival Casserole)      Origin: Ecuador	Chemmeen Manga Curry (Prawn and Mango Curry)      Origin: India
Carlin pea, kale and chorizo one pot      Origin: Britain	Cebollas Guisadas (Braised Baby Onions)      Origin: Spain	Chemmeen Pacha Kurumilagittathu (Keralan Green Peppercorn Prawns)      Origin: India
Carne Asada      Origin: Mexico	Celery Sauce      Origin: Scotland	Chemmen Roast (Kerala Prawn Roast)      Origin: India
Carne de Porco à Alentejana (Pork in the style of Alentejo)      Origin: Portugal	Celtic Pork and Apple Stew      Origin: Ancient	Chertha kozhi kari (Chicken and Cashew Nut Curry)      Origin: India
Carne de Porco em Vinho D'alhos (Pork in Vinegar)      Origin: Portugal	Ceviche de Atum (Tuna Ceviche)      Origin: Brazil	Cherupayar Curry (Whole Green Lentil Curry)      Origin: India
Carne Mechada      Origin: Venezuela	Ceviche de Atún (Tuna Ceviche)      Origin: Easter Island	Chestnut Lasagne      Origin: Britain
Carne Porco Vinho D'alhos (Pork in Garlic and Wine)      Origin: Portugal	Chłodnik Botwina (Cold Summer Beet Leaf Soup)      Origin: Poland	Chestnut Stuffing      Origin: Britain
Carpaccio of Andorran Veal      Origin: Andorra	Chłodnik Szczawiowy na Serwatce (Sorrel Borscht with Whey)      Origin: Poland	Chew Dewtirr Kong (Smoked Catfish Stew)      Origin: Gambia
Carpaccio of Springbok      Origin: Botswana	Chabéu de Carne (Meat with Palm Oil)      Origin: Guinea-Bissau	Chibwabwa (Greens, Vegetable and Peanut Butter Stew)      Origin: Zambia
Carpaccio of St George's Mushroom      Origin: Britain	Chacarero (Chilean Steak Sandwich)      Origin: Chile	Chicken 65 Curry      Origin: Britain
Carrageen Moss Pudding      Origin: Ireland	Chadian Mouloukhiyé (Jute Mallow Soup)      Origin: Chad	Chicken Adobo      Origin: Philippines
Carri Masala Poule Mauricien (Mauritian Chicken Curry)      Origin: Mauritius	Chadian Mouloukhiyé (Jute Mallow Leaf and Beef Stew)      Origin: Chad	Chicken and Broccoli in a Curried Yoghurt Sauce      Origin: India
Carri Tripes Gros Pois (Butter Bean and Tripe Curry)      Origin: Mauritius	Chakhragina      Origin: South Ossetia	Chicken and Ham Escalopes      Origin: Scotland
Carrot Rice      Origin: India	Chanterelle and Shiitake Black Bean Chili with Sour Cherries      Origin: American	Chicken and Leek Soup with Prunes      Origin: Britain
Cassava Leaf Soup      Origin: Liberia	Chanterelle and Spinach Pie      Origin: Britain	Chicken and Lentil Soup      Origin: Britain
Cassava Leaf Stew      Origin: Sierra Leone	Char-grilled Bream      Origin: Britain	Chicken and Noodle Soup      Origin: Fusion
Cassava Life      Origin: Sierra Leone	Char-grilled Seaweed Ice Cream with Wasabi      Origin: Britain	Chicken and Peanut Thai Curry      Origin: Thailand
Cassava Pudding      Origin: Solomon Islands	Char-grilled Turkey with Cheesy Pockets      Origin: Britain	Chicken and Prawn Koftas      Origin: Britain
Cassava Pudding      Origin: Vanuatu	Char-grilled Venison Steaks      Origin: Britain
Cassoulet à Moda Brasileira (Brazilian-style Cassoulet)      Origin: Brazil	Chargrilled Chicory with Prosciutto and Figs      Origin: British

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