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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Dakbungalow Chicken Curry      Origin: Anglo-Indian	Dhal with Hogweed Shoots      Origin: Britain	Dried Petalonia      Origin: Britain
Dakbungalow Curry Powder      Origin: Anglo-Indian	Dhallo Black Curry (Cuttlefish Black Curry)      Origin: Sri Lanka	Dried Serrated Wrack      Origin: Britain
Dakhine      Origin: Senegal	Dhaltjies (Cape Malay Chilli Bites)      Origin: South Africa	Du Pain Sus Eune Fielle de Chour (Jersey Cabbage Loaf)      Origin: Jersey
Dal Makani (Black Dal Curry)      Origin: India	Dhania Chicken (Coriander Chicken)      Origin: India	Duck and Cabbage Soup      Origin: China
Dal Tadka (Lentil Curry, Restaurant Style)      Origin: India	Dhansak Masala      Origin: India	Dulse and Beans      Origin: Britain
Dal Takda (Lentil Curry, Restaurant Style)      Origin: India	Dhiafora Parayiemista (Mixed Stuffed Vegetables)      Origin: Cyprus	Dulse Muffins      Origin: Britain
Damaa      Origin: Sudan	Dholl      Origin: Mauritius	Dulse Soda Bread      Origin: Ireland
Dambou (Rice Couscous with Moringa)      Origin: Niger	Diod Dail Poethion a Cedowrach (Nettle and Burdock Drink)      Origin: Welsh	Durban Bunny Chow      Origin: South Africa
Dan Dan Noodles      Origin: America	Diod Sinsir Rhiwbob (Rhubarb Ginger Beer)      Origin: Welsh	Durban Cornish Hen Curry      Origin: South Africa
Dan Dan Noodles II      Origin: Fusion	Diod Sinsir, Rhiwbob a Dail Gwyllt (Ginger, Rhubarb and Wild Greens Drink)      Origin: Welsh	Durban Fish Curry      Origin: South Africa
Dan Waké      Origin: Niger	Djerba-style Grilled Prawns      Origin: Tunisia	Durban Fish Masala      Origin: South Africa
Dandelion and Orange Curry      Origin: Britain	Djouka de Fonio (Fonio Couscous with Vegetables)      Origin: Mali	Durban Leaf Masala      Origin: South Africa
Dandelion Greens      Origin: Britain	Dock Rissoles      Origin: Ancient	Durban Vegetable Curry      Origin: South Africa
Dandelion Pizza      Origin: American	Dolma (Stuffed Grape Leaves)      Origin: Azerbaijan	Durban-style Mutton Curry with Potatoes and Dumplings      Origin: South Africa
Dandelion Potato Gratin      Origin: Britain	Dombrés haricots rouges (Red Bean Dombrés)      Origin: Guadeloupe	Durban-style Steak and Kidney Stew      Origin: South Africa
Dandelion, Ham and Rice Soup      Origin: Britain	Dombrés Poulet (Chicken Dombres)      Origin: Martinique	Early Spring Salad      Origin: Britain
Dantina Soppu Gashi (Red Amaranth Curry)      Origin: India	Dominica Crab Callaloo      Origin: Dominica	East African Vegetable Soup      Origin: East Africa
Daraba      Origin: Chad	Dominica Curried Goat      Origin: Dominica	Easter Lamb Bobotie      Origin: South Africa
Dau Khuon Xao Lan (Curried Tofu Stir-fry)      Origin: Vietnam	Dominica Sancocho      Origin: Dominica	Easter Ledge Pudding      Origin: Britain
Daube de Banane Plantains (Daube de Banane)      Origin: Seychelles	Dominica Spicy Guacamole      Origin: Dominica	Easter Ledge Pudding      Origin: Ancient
Daube de chevreuil (Venison Daube)      Origin: France	Dominican Mountain Chicken      Origin: Dominica	Easter Tansy      Origin: Britain
Daube de Provençale (Provençal Daube)      Origin: France	Domoda Dieune (Domoda with Fish)      Origin: Senegal	Easterledge      Origin: England
Daube de Thon (Tuna Daube)      Origin: Mauritius	Dongo (Fish with Cassava Leaves)      Origin: Congo	Easy Coconut Chicken Curry      Origin: New Zealand
Davondjin (Ossetian Ramson and Cheese Filled Pie)      Origin: South Ossetia	Dover Sole with Salt Marsh Greens      Origin: Britain	EbunuEbunu Soup      Origin: Ghana
Deadnettle and Chilli Soup      Origin: African Fusion	Dovga (Pea and Sorrel Soup with Meatballs)      Origin: Azerbaijan	Economical Aspic Jelly      Origin: Britain
Deadnettle Greens      Origin: Britain	Dovi (Peanut Butter Stew)      Origin: Zimbabwe	Edikang Ikong Soup      Origin: Nigeria
Deadnettle Purée      Origin: Britain	Draenog y Môr Gyda Saws Dail Surion Bach (Sea Bass with Sorrel Sauce)      Origin: Welsh	Editan Soup II      Origin: Nigeria
Deep-fried Turkey      Origin: Fusion	Dried Bladderwrack      Origin: Britain	Efere Usung Udia      Origin: Nigeria
Delicious Curry Soup      Origin: Anglo-Indian	Dried Dabberlocks      Origin: Britain	Efo Riro      Origin: Nigeria
Demok (Taro Leaves in Coconut Milk)      Origin: Palau	Dried Dulse      Origin: Ireland	Efo-riro (Vegetable Stew)      Origin: Nigeria
Dessert Dulse Oatcakes      Origin: Ireland	Dried Kombu      Origin: Japan	Egg Bhurji (Spicy Scrambled Egg)      Origin: India
Devilled Eggs II      Origin: Britain	Dried Laver      Origin: Ireland	Egg Pilau      Origin: India
Dhaba Mutton Curry      Origin: India	Dried Morel Bisque      Origin: Britain
Dhal Dhokla      Origin: India	Dried Pepper Dulse      Origin: Scotland

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