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 3167 recipes in total:

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Another English Salad      Origin: British	Asparagus in Egg Sauce      Origin: Britain	Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce)      Origin: Welsh
Another English Salad II      Origin: British	Asparagus Sauce      Origin: British	Badanekaayi Gojju (Brinjal Curry)      Origin: India
Another way to fricasey tripe      Origin: British	Aspic Jelly      Origin: Britain	Bafado      Origin: India
Another way to make catchup      Origin: British	Assam Fish Curry      Origin: Malaysia	Bagels with Halibut Cheeks      Origin: Greenland
Antiguan Callaloo      Origin: Antigua	Atún con Pimientos y Tomate (Tuna with Chillies and Tomatoes)      Origin: Spain	Baguitchi (Hibiscus Leaf and Okra Sauce)      Origin: Guinea-Bissau
Antiguan Chop-up      Origin: Antigua	Athenian Cabbage      Origin: Roman	Bahamian Crab and Rice      Origin: Saint Barthelemy
Antiguan Curried King Prawns      Origin: Antigua	Aubergine and Mozzarella Sandwiches      Origin: Britain	Baingan au Tamatar ki Sabzi (Aubergine and Tomato Sabzi)      Origin: India
Antiguan Tomato Sauce      Origin: Antigua	Aubergine, Potato and Chickpea Balti      Origin: Fusion	Bajan Aubergine Curry      Origin: Barbados
Antipasto Chef's Salad      Origin: Britain	Aubergine, Sweet Potato and Chickpea Balti      Origin: South Africa	Bajan Curry Powder      Origin: Barbados
Antipasto di Funghi e Gamberetti (Mushroom and Prawn Antipasto)      Origin: Italy	Aunu Senebre      Origin: Papua	Bajan Spice Mix      Origin: Barbados
Apple Coleslaw      Origin: Britain	Aunu Senebre      Origin: Papua New Guinea	Bajiy (Red Lentil Fritters)      Origin: Somalia
Apple Muffins with Ground Ivy      Origin: Denmark	Aurangabadi Naan Qaliya      Origin: India	Bakalca (Slovenian Lamb Stew)      Origin: Slovenia
Apple, Cider and Onion Soup      Origin: Britain	Autumnal Soup with Mallow Cheeses      Origin: British	Bakari Riha (Mutton Curry)      Origin: Maldives
Arni Gemisto me Horta ke Feta (Leg of Lamb Stuffed with Greens and Feta)      Origin: Greece	Avocado and Basil Leaf Pesto      Origin: Fusion	Bake and Saltfish      Origin: Guyana
Arni Kappamas (Lamb and Potatoes Cooked in Tomato Sauce)      Origin: Cyprus	Avocado Leaf Chimichurri      Origin: Fusion	Baked Celeriac with Wild Mushrooms and Cobnut Relish      Origin: Britain
Arni me Spanaki (Lamb with Spinach)      Origin: Cyprus	Avocado Leaf Flavoured Bean Stew      Origin: Fusion	Baked Chicken Chimichangas      Origin: America
Arni Souvla (Skewered Lamb)      Origin: Cyprus	Avocado Leaf Flavoured Leek and Potato Soup      Origin: Fusion	Baked Eggs Florentine      Origin: Italy
Aromatic Herbaceous Seasoning      Origin: British	Avocado Leaf Flavoured Pickle      Origin: Fusion	Baked Mackerel with Wild Flavours      Origin: Britain
Arroz com Camarão (Rice with Prawns)      Origin: Brazil	Avocado Leaf Infused Oil      Origin: Fusion	Baked New Potatoes with Wilted Wild Garlic      Origin: Britain
Arroz con Gandules (Puerto Rican Rice and Beans with Sofrito)      Origin: Puerto Rico	Avocado Leaf Tea      Origin: Mexico	Baked Papaya with Sweet Coconut Cream      Origin: Marshall Islands
Arroz con Menestra y Carne (Rice with Meat in Stew)      Origin: Ecuador	Ayam Goreng (Malaysian Fried Chicken)      Origin: Malaysia	Baked Pineappleweed Custard      Origin: Britain
Arroz Con Pollo (Costa Rican Arroz con Pollo)      Origin: Costa Rica	Azindéssi aux Boeuf (Beef in Peanut Sauce)      Origin: Togo	Baked Salmon      Origin: Canada
Arroz Con Pollo Panameño (Panamanian Arroz con Pollo)      Origin: Panama	Azindéssi aux Poisson (Peanut Sauce with Fish)      Origin: Togo	Baked Tandoori Whole Fish      Origin: India
Arroz de Moringa (Rice with Moringa Leaves)      Origin: Mozambique	Azindéssi aux Poulet (Peanut Sauce with Chicken)      Origin: Togo	Baked Tilapia with Pineapple and Black Beans      Origin: Costa Rica
Arroz Rojo (Mexican Red Rice)      Origin: Mexico	Börek Sauvage (Wild Greens Börek)      Origin: France	Baked White Herrings      Origin: British
Arvi aur Gosht ka Khatta Salan (Taro and Lamb in a Tangy Sauce)      Origin: India	Bột Cary (Vietnamese Curry Powder)      Origin: Vietnam	Baked, Spiced, Red Cabbage      Origin: Canada
Asado Negro      Origin: Venezuela	Baabath (Tripe Curry)      Origin: Sri Lanka	Balchão de Camarão (Goan Prawn Pickle)      Origin: India
Asaro (Special Yam Pottage)      Origin: Nigeria	Baajiya (Somali Black-eyed Pea Fritters)      Origin: Somalia	Ballymaloe Fruit Tarts      Origin: Ireland
Asaro II (Yam Porridge)      Origin: Nigeria	Baamiye Suqaar (Meat and Okra Stew)      Origin: Somalia	Balm Wine      Origin: British
Ash Gourd Coconut Curry      Origin: India	Bacalhau com Batatas (Salt Cod with Potatoes)      Origin: Portugal	Balnamoon Skink      Origin: Ireland
Ash Guznh Mazndrana (Mazandarani Style Nettle Soup)      Origin: Iran	Bachalu à Gomes (Salt Cod with Potatoes)      Origin: Angola	Balti Chicken      Origin: Britain
Ashanti Chicken      Origin: Ghana	Bacon and Cabbage      Origin: Ireland	Balti Garam Masala      Origin: India
Asian Duck Curry      Origin: Fusion	Bacon and Cabbage      Origin: British
Asparagus Frittata      Origin: Britain	Bacon and Cabbage Soup      Origin: Ireland

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