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:

Page 10 of 31

Egg Pilau Rice      Origin: Britain	Espetada (Madeiran Beef Kebabs)      Origin: Portugal	Fiery Chicken Jalfrezi      Origin: Britain
Eggless Quiche      Origin: British	Espinazo en salsa verde con verdolagas (Pork Neck in Tomatillo Sauce with Purslane)      Origin: Mexico	Fiery Chicken Legs      Origin: British
Eggs Blackstone      Origin: Britain	Esquites II (Mexican Street Corn)      Origin: Mexico	Fig Leaf and Kefir Ice Cream      Origin: Britain
Egusi Soup      Origin: Nigeria	Ewedu      Origin: Nigeria	Fijian Chicken and Potato Curry      Origin: Fiji
Egusi with Efo      Origin: Nigeria	Fúti (Mixed Fula Dish)      Origin: Guinea-Bissau	Fijian Chicken Curry      Origin: Fiji
Eight-day Spiced Beef      Origin: Britain	Fabaciae Virides (Green Beans)      Origin: Roman	Fijian Chicken Palau      Origin: Fiji
Einbrennsuppe (Flour Soup)      Origin: Germany	Faenum Graecum (Fenugreek)      Origin: Roman	Fijian Crab Curry      Origin: Fiji
Einbrennsuppe (Flour Soup)      Origin: Austria	Fafa (Taro Leaves with Coconut Cream)      Origin: Tahiti	Fijian Goat Curry      Origin: Fiji
Eisbein mit Sauerkraut (Ham hock with Sauerkraut)      Origin: Germany	Faggi Ksidhati (Lentil Soup with Vinegar)      Origin: Cyprus	Fijian Goat Curry 2      Origin: Fiji
Ekoki      Origin: Cameroon	Fah-Fah (Soupe Djiboutienne)      Origin: Djibouti	Fijian Indian Tomato Chutney      Origin: Fiji
Ekpang Nkukwo      Origin: Nigeria	Fajitas de Pollo (Chicken Fajitas)      Origin: Mexico	Fijian Khatar (Jackfruit Curry)      Origin: Fiji
Ekpang Nkukwo (Cocoyam Pottage)      Origin: Nigeria	Fakatokelau      Origin: Tokelau	Fijian Suruwa (Fijian Fish Curry)      Origin: Fiji
Ekwang      Origin: Cameroon	Fakoye Achoutoob (Beef, Garden Egg and Jute Mallow Leaf Stew)      Origin: Mali	Filé Gumbo      Origin: Louisiana
El Cocido      Origin: Spain	Falafel      Origin: Bahrain	Filipino Beef Rendang      Origin: Philippines
El Salvador Salsa Roja (Salvadorean Red Sauce)      Origin: El Salvador	Farngo da Terra a Blanta com Baguitchi (Village Chicken with Hibiscus Leaves)      Origin: Guinea-Bissau	Filipino Fish Curry      Origin: Philippines
El Tuco      Origin: Argentina	Fasolada (Greek Bean Soup)      Origin: Greece	Fillet of Pork with Sea Lettuce Crust      Origin: England
Elaichi Gosht (Lamb With Cardamom)      Origin: India	Fat Hen and Potato Gratin      Origin: Britain	Fillets of John Dory with Sage      Origin: Britain
Elderflower Cordial      Origin: Ancient	Fat Hen Cream Sauce with Potatoes      Origin: British	Fish and Dried Mallow Leaf Stew      Origin: African Fusion
Elote      Origin: Mexico	Fat Hen Quiche      Origin: Britain	Fish and Mula Red Curry (Fish and Mooli Red Curry)      Origin: Bangladesh
Elumas Curry (Mutton Curry)      Origin: Sri Lanka	Fava Pure e Cicorielle (Mashed Broad Beans with Potatoes and Chicory)      Origin: Italy	Fish Bhuna (Bengali-Style Fried Fish in Onion and Tomato Curry)      Origin: Bangladesh
Ema Datshi (Chillies with Cheese)      Origin: Bhutan	Feijoada à Angolana (Angolan Feijoada)      Origin: Angola	Fish Breyani      Origin: South Africa
Embamma in Cervinam Assam (Marinade for Roast Venison)      Origin: Roman	Feijoada de Moçambicana (Mozambican Bean Stew)      Origin: Mozambique	Fish Dopeaja      Origin: Bangladesh
Empress Chili      Origin: American	Fekei      Origin: Tuvalu	Fish in Vine Leaves      Origin: Greece
Enchiladas de Espinaca (Spinach Enchiladas)      Origin: Mexico	Fennel Sauce      Origin: Britain	Fish Molee (Keralan Fish Stew)      Origin: India
Endive and Asparagus Gratin      Origin: Belgium	Fennel Vinaigrette Dressing      Origin: Italy	Fish Padha (Sri Lankan Fish Pickle)      Origin: Sri Lanka
Ensalada de Endibias al Cabrales (Salad of Chicory Leaves and Blue Cheese)      Origin: Spain	Fermented Mixed Vegetables      Origin: America	Fish Tacos      Origin: Britain
Ensalada Verde (Dominican Green Salad)      Origin: Dominican Republic	Féroce d'Avocat      Origin: Martinique	Fish Tikka Masala      Origin: India
Ensopado Amendoim Kizaka (Kizaka Peanut Stew)      Origin: Angola	Féroce d'Avocat      Origin: Guadeloupe	Flaming Eggs      Origin: Thailand
Eowtes of Flessh (Herbs Like Flesh)      Origin: England	Feuilles de Consoude Farcies (Stuffed Comfrey Leaves)      Origin: France	Florentine Pizza      Origin: Italy
Epityrum (Olives with Herbs)      Origin: Roman	Feuilles de Manioc (Central African Cassava Leaves)      Origin: Central Africa	Flowers and Greens Salad      Origin: Britain
Equatorial Guinea Peanut Sauce      Origin: Equatorial Guinea	Feuilles de Manioc Malienne (Malian Cassava Leaf Stew)      Origin: Mali	Folon      Origin: Cameroon
Eritrean Berbere Spice      Origin: Eritrea	Ffagod Traddodiadol (traditional Faggots)      Origin: Welsh	Forloren Hare (Danish Meatloaf)      Origin: Denmark
Eru avec Garri (Eru with Garri)      Origin: Cameroon	Fiddlehead and Morel Mushroom Risotto      Origin: American
Esparregados de Bacalhau (Cod Esparregados)      Origin: Angola	Fiddlehead Pasta Primavera      Origin: American

Page 10 of 31