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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Chicken Phall      Origin: Britain	Chin Baung Kyaw (Fried Roselle Leaves)      Origin: Myanmar	Coca-Cola Ham      Origin: American
Chicken Rice      Origin: Malaysia	Chin Hin (Sour Soup)      Origin: Myanmar	Cocktail de Crevettes (Senegalese Prawn Cocktail)      Origin: Senegal
Chicken Rice      Origin: Singapore	Chinese Barbecue Sauce      Origin: Fusion	Cocoa Nib Curried King Prawns      Origin: American
Chicken Rice      Origin: Christmas Island	Chinese Dumplings      Origin: China	Cocodrilo en su Salsa (Crocodile in Sauce)      Origin: Equatorial Guinea
Chicken Ruby Makhani Curry      Origin: Britain	Chinese Mushroom Soup      Origin: China	Coconut Chickpea Curry with Spinach      Origin: Britain
Chicken Satay      Origin: Fusion	Chinese Pickled Cabbage      Origin: China	Coconut Chutney      Origin: India
Chicken Seychelles      Origin: Seychelles	Chingri Dopiaza (Bangladeshi Prawn Dopiaza)      Origin: India	Coconut Collard Greens      Origin: Puerto Rico
Chicken Sheek Kebabs      Origin: Britain	Chivo Picante (Dominican Spicy Goat)      Origin: Dominican Republic	Coconut Curry      Origin: Seychelles
Chicken Stellette Soup      Origin: Italy	Chmeli-Suneli      Origin: Kyrgyzstan	Coconut Curry Fish      Origin: Nauru
Chicken Stock      Origin: Britain	Chole (Chickpea Curry)      Origin: India	Coconut Curry Prawns With Plantains      Origin: Antigua
Chicken Tikka Biryani      Origin: India	Chop Suey      Origin: Fusion	Coconut Curry Salmon      Origin: Fusion
Chicken Tostadas      Origin: Britain	Chorbah (Lamb and Vegetable Soup with Vermicelli)      Origin: Tunisia	Coconut Fish      Origin: Nauru
Chicken White Curry      Origin: Sri Lanka	Chorizo and Spinach Linguine      Origin: American	Cocos Islands Ayam Goreng (Malaysian-style Fried Chicken)      Origin: Cocos Islands
Chicken with Green Mango Curry      Origin: Fusion	Chou Sautés au Boeuf (Cabbage Sautéed with Beef)      Origin: Cameroon	Cocos Penclawdd gyda Pasta Penne a Saws Gwin gyda Garlleg Gwyllt a Bara Lawr (Penclawdd Cockles with Penne Pasta and a Wild Garlic and Laverbread Wine Sauce)      Origin: Welsh
Chicken, Black Bean and Sweet Potato Enchiladas      Origin: America	Christmas Ham      Origin: Ireland	Cocotte de poulet au cidre (Chicken Casseroled in Cider)      Origin: France
Chicken, Herb and Lemon Pie      Origin: Ireland	Christmas Island Crab Rendang      Origin: Christmas Island	Coda di rospo con Barba di Frate (Monkfish with Monk's Beard Greens)      Origin: Vatican City
Chicken, Leek and Celery Soup      Origin: Britain	Christmas Island Pickled Eggs      Origin: Christmas Island	Colcannon      Origin: Ireland
Chicken-Sausage Jambalaya      Origin: Cajun	Chu Chee Curry Paste      Origin: Thailand	Colcannon II      Origin: Ireland
Chickpea Curry      Origin: Britain	Chubbagin Lélé et Raabie      Origin: Mauritania	Colcannon Soup      Origin: Ireland
Chickpea, Spinach and Egg Curry      Origin: Britain	Chuck Rice with Gravy      Origin: Liberia	Cold Pressed Ox Tongue      Origin: South Africa
Chickweed Salad      Origin: Britain	Chuletas al Limón (Lemon Pork Chops)      Origin: Colombia	Collard Greens      Origin: American
Chicons Au Gratin (Endive Rolls in a Cheese Sauce)      Origin: Belgium	Chuwe Gunar (Gambian Chicken Stew)      Origin: Gambia	Collard Greens with Coconut Milk      Origin: East Africa
Chikwangue (Gabonnaise Cassava Sticks)      Origin: Gabon	Ciabatta Pizza      Origin: Italy	Collard Greens with Ham Hocks      Origin: American
Chilaca Pork Stew      Origin: Mexico	Cider and Apple Brined Turkey      Origin: Britain	Collards and Cabbage      Origin: Liberia
Chilaquiles      Origin: Mexico	Cig Eidion Mewn Cwrw (Beef in Beer)      Origin: Welsh	Collumella's Moretum      Origin: Roman
Chile Verde (Green Chili)      Origin: Mexico	Citrium (Citron)      Origin: Roman	Colombo de Chèvre (Goat Colombo Curry)      Origin: Sint Maarten
Chilean Ceviche      Origin: Chile	Civet de Cerf (Venison Stew)      Origin: Reunion	Colombo de Chèvre (Goat Colombo Curry)      Origin: Saint-Martin
Chili Beans      Origin: American	Civet de Sanglier aux Champignons, Châtaignes et Chorizo (Wild Boar Stew with Mushrooms, Chestnuts and Chorizo Sausage)      Origin: France	Colonial Goose II      Origin: New Zealand
Chili Con Carne      Origin: Fusion	Clafoutis de Pissenlit (Dandelion Clafouti)      Origin: France	Coltsfoot Greens      Origin: British
Chili Con Carne II      Origin: Fusion	Classic Coleslaw      Origin: France	Comfrey Aloo      Origin: Fusion
Chilli Garlic Lamb      Origin: Britain	Clay-baked Fish      Origin: Ancient	Comlek (Rabbit Casserole)      Origin: Albania
Chilli Hot Devil Pork      Origin: Sri Lanka	Clay-baked Leg of Goat      Origin: Britain	Common Purslane Chimichurri      Origin: Britain
Chimbama (Banana and Maize Meal Bread)      Origin: Malawi	Clear Soup with Wakame      Origin: Japan
Chin Baung Kaw (Fried Roselle Leaves)      Origin: Myanmar	Clementine Fish Curry      Origin: Bangladesh

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