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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Dominican Mountain Chicken      Origin: Dominica	Easter Ledge Pudding      Origin: Ancient	Elumas Curry (Mutton Curry)      Origin: Sri Lanka
Domoda Dieune (Domoda with Fish)      Origin: Senegal	Easter Tansy      Origin: Britain	Ema Datshi (Chillies with Cheese)      Origin: Bhutan
Dongo (Fish with Cassava Leaves)      Origin: Congo	Easterledge      Origin: England	Embamma in Cervinam Assam (Marinade for Roast Venison)      Origin: Roman
Dover Sole with Salt Marsh Greens      Origin: Britain	Easy Coconut Chicken Curry      Origin: New Zealand	Empress Chili      Origin: American
Dovga (Pea and Sorrel Soup with Meatballs)      Origin: Azerbaijan	EbunuEbunu Soup      Origin: Ghana	Enchiladas de Espinaca (Spinach Enchiladas)      Origin: Mexico
Dovi (Peanut Butter Stew)      Origin: Zimbabwe	Economical Aspic Jelly      Origin: Britain	Endive and Asparagus Gratin      Origin: Belgium
Draenog y Môr Gyda Saws Dail Surion Bach (Sea Bass with Sorrel Sauce)      Origin: Welsh	Economical Beef à la Mode      Origin: British	English Salad      Origin: British
Dried Bladderwrack      Origin: Britain	Economical Fricandeau of Veal      Origin: British	Ensalada de Endibias al Cabrales (Salad of Chicory Leaves and Blue Cheese)      Origin: Spain
Dried Dabberlocks      Origin: Britain	Edikang Ikong Soup      Origin: Nigeria	Ensalada Verde (Dominican Green Salad)      Origin: Dominican Republic
Dried Dulse      Origin: Ireland	Editan Soup II      Origin: Nigeria	Ensopado Amendoim Kizaka (Kizaka Peanut Stew)      Origin: Angola
Dried Haddock II      Origin: British	Efere Usung Udia      Origin: Nigeria	Eowtes of Flessh (Herbs Like Flesh)      Origin: England
Dried Kombu      Origin: Japan	Efo Riro      Origin: Nigeria	Epityrum (Olives with Herbs)      Origin: Roman
Dried Laver      Origin: Ireland	Efo-riro (Vegetable Stew)      Origin: Nigeria	Equatorial Guinea Peanut Sauce      Origin: Equatorial Guinea
Dried Morel Bisque      Origin: Britain	Egg Bhurji (Spicy Scrambled Egg)      Origin: India	Eritrean Berbere Spice      Origin: Eritrea
Dried Pepper Dulse      Origin: Scotland	Egg Pilau      Origin: India	Eru avec Garri (Eru with Garri)      Origin: Cameroon
Dried Petalonia      Origin: Britain	Egg Pilau Rice      Origin: Britain	Esparregados de Bacalhau (Cod Esparregados)      Origin: Angola
Dried Serrated Wrack      Origin: Britain	Eggless Quiche      Origin: British	Espetada (Madeiran Beef Kebabs)      Origin: Portugal
Du Pain Sus Eune Fielle de Chour (Jersey Cabbage Loaf)      Origin: Jersey	Eggs Blackstone      Origin: Britain	Espinazo en salsa verde con verdolagas (Pork Neck in Tomatillo Sauce with Purslane)      Origin: Mexico
Duck and Cabbage Soup      Origin: China	Egusi Soup      Origin: Nigeria	Esquites II (Mexican Street Corn)      Origin: Mexico
Dulse and Beans      Origin: Britain	Egusi with Efo      Origin: Nigeria	Ewedu      Origin: Nigeria
Dulse Muffins      Origin: Britain	Eight-day Spiced Beef      Origin: Britain	Extra-creamy Mashed Potatoes      Origin: British
Dulse Soda Bread      Origin: Ireland	Einbrennsuppe (Flour Soup)      Origin: Germany	Fúti (Mixed Fula Dish)      Origin: Guinea-Bissau
Durban Bunny Chow      Origin: South Africa	Einbrennsuppe (Flour Soup)      Origin: Austria	Fabaciae Virides (Green Beans)      Origin: Roman
Durban Cornish Hen Curry      Origin: South Africa	Eisbein mit Sauerkraut (Ham hock with Sauerkraut)      Origin: Germany	Faenum Graecum (Fenugreek)      Origin: Roman
Durban Fish Curry      Origin: South Africa	Ekoki      Origin: Cameroon	Fafa (Taro Leaves with Coconut Cream)      Origin: Tahiti
Durban Fish Masala      Origin: South Africa	Ekpang Nkukwo      Origin: Nigeria	Faggi Ksidhati (Lentil Soup with Vinegar)      Origin: Cyprus
Durban Leaf Masala      Origin: South Africa	Ekpang Nkukwo (Cocoyam Pottage)      Origin: Nigeria	Fah-Fah (Soupe Djiboutienne)      Origin: Djibouti
Durban Vegetable Curry      Origin: South Africa	Ekwang      Origin: Cameroon	Fajitas de Pollo (Chicken Fajitas)      Origin: Mexico
Durban-style Mutton Curry with Potatoes and Dumplings      Origin: South Africa	El Cocido      Origin: Spain	Fakatokelau      Origin: Tokelau
Durban-style Steak and Kidney Stew      Origin: South Africa	El Salvador Salsa Roja (Salvadorean Red Sauce)      Origin: El Salvador	Fakoye Achoutoob (Beef, Garden Egg and Jute Mallow Leaf Stew)      Origin: Mali
Early Spring Salad      Origin: Britain	El Tuco      Origin: Argentina	Falafel      Origin: Bahrain
East African Vegetable Soup      Origin: East Africa	Elaichi Gosht (Lamb With Cardamom)      Origin: India	Farngo da Terra a Blanta com Baguitchi (Village Chicken with Hibiscus Leaves)      Origin: Guinea-Bissau
Easter Lamb Bobotie      Origin: South Africa	Elderflower Cordial      Origin: Ancient
Easter Ledge Pudding      Origin: Britain	Elote      Origin: Mexico

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