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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Garlic Mustard Mashed Potatoes      Origin: Britain	Goan Crab Claw Curry      Origin: India	Green Mint Jelly      Origin: British
Garlic Mustard Pesto      Origin: Italy	Goan Fish Curry      Origin: India	Green Mix with Indian Ocean Seafood      Origin: Tanzania
Garlic Mustard, Nettle and Spinach Saag      Origin: Britain	Goan-style Mealworm and Chickpea Curry      Origin: Fusion	Green Papaya Curry with Fresh Coconut      Origin: Pitcairn Islands
Garlic Naan Bread      Origin: South Africa	Goat Curry      Origin: Britain	Green Pea Soup      Origin: British
Garlic Sea Aster      Origin: British	Goat Curry II      Origin: Fusion	Green Sauce for Geese or Ducklings      Origin: British
Garlic Spinach      Origin: Italy	Goat Curry with Potatoes      Origin: Pakistan	Green Yoghurt Chutney      Origin: Pakistan
Gateaux Piments (Chilli Cakes)      Origin: Mauritius	Goat Meat and Root Vegetable Stew in Ale      Origin: Britain	Grenada Callaloo Soup      Origin: Grenada
Gazaneh (Iranian Nettle Soup)      Origin: Iran	Goat Meat Groundnut Soup      Origin: Ghana	Grenada Oil Down      Origin: Grenada
Gazpacho Manchego (Manchego Gazpacho)      Origin: Spain	Goat Meat Tagine      Origin: African Fusion	Grilled Artichokes with Lemon-Mint Dipping Sauce      Origin: Britain
Gbékui (Spinach Sauce)      Origin: Togo	Goat Water      Origin: Antigua	Grilled Courgettes with Sea Arrowgrass and Peas      Origin: Britain
Gboma Dessi (Spinach Sauce with Beef)      Origin: Togo	Golwythion Cig oen wedi Llenwi (Stuffed Noisettes of Lamb)      Origin: Welsh	Grilled Courgettes with Sea Plantain and Peas      Origin: Britain
Gedünstetes Weißkraut (Skillet Cabbage)      Origin: Germany	Gomen (Ethiopian Collard Greens)      Origin: Ethiopia	Grilled Kefta      Origin: Morocco
Gepekelde Haring (Soused Herring)      Origin: Netherlands	Gomen Kitfo (Spiced Curd Cheese with Greens)      Origin: Ethiopia	Grilled Mackerel Two Ways      Origin: Fusion
German Salad      Origin: British	Gongura Mamsam      Origin: India	Grilled Sea Bass and Marsh Samphire      Origin: Britain
German Soup      Origin: British	Gongura Pappu (Sorrel Leaf Dal)      Origin: India	Ground Elder and Potato Omelette      Origin: British
Ghana Green Marinade      Origin: Ghana	Good King Henry Aloo      Origin: Fusion	Ground Elder Buns      Origin: Norway
Ghanaian Chicken Jollof Rice      Origin: Ghana	Goosegrass and Chickweed Kedgeree      Origin: Fusion	Ground Elder Layered Pancakes      Origin: British
Ghanaian Jollof Rice II (Ghanaian Jollof Rice)      Origin: Ghana	Goosegrass and Wild Greens Soup      Origin: Britain	Ground Elder Pie      Origin: Britain
Ghanaian Tooloo Beefy (Ghanaian Cured Beef)      Origin: Ghana	Goosegrass Polenta with Almond Crust      Origin: British	Ground Elder Quiche      Origin: Britain
Ghiya-Chironji ki Daal (Spiced Sunflower Seed and Chironji Paste)      Origin: India	Gorkhali Lamb Curry (Nepalese Lamb Curry)      Origin: Nepal	Ground Elder Rice      Origin: Britain
Giblet Soup      Origin: British	Gormeh Sabzi (Persian Lamb and Herb Stew)      Origin: Iran	Ground Elder Soup      Origin: Britain
Ginger Prawns with Oyster Mushrooms      Origin: China	Gosht Pullao (Beef Pullao)      Origin: India	Ground Elder with Creamy Sorrel Sauce      Origin: British
Ginger Soy Fish en Papillote      Origin: Fusion	Grain Mustard Based Fish Curry      Origin: India	Grouse Game Soup      Origin: Britain
Ginger Turkey Curry      Origin: Britain	Grand Sallet (Great Salad)      Origin: Britain	Guacamole      Origin: Mexico
Ginger, Chicken and Coconut Soup      Origin: Fusion	Granita mit Waldmeister und Beeren (Granita with Woodruff and Strawberries)      Origin: Germany	Guai Daun Singlong Tumbuk (Grilled Fish with Greens)      Origin: Sumatra
Githeri      Origin: Kenya	Gratin Tatws a Bara Lawr (Potato and Laverbread Gratin)      Origin: Welsh	Guinea Fowl Pudding      Origin: Scotland
Glüehwein Roast Beef      Origin: Germany	Graubünden (Barley Soup)      Origin: Switzerland	Guinea Fowl with Coconut Cream      Origin: Zimbabwe
Glace de Viande      Origin: France	Gravadlax Smørrebrød (Danish Smoked Salmon Open Sandwich)      Origin: Denmark	Guinean Spinach Sauce      Origin: Equatorial Guinea
Glazed Duckling with Pineapple Salsa      Origin: Fusion	Green Apple Curry      Origin: Sri Lanka	Guisado de Caranguejo (Crab Stew)      Origin: Mozambique
Gnamakoudji (Ivorian Ginger Drink)      Origin: Cote dIvoire	Green Beans in Coconut Sauce      Origin: Fusion	Guisado de carne de porco com Amêijoas (Pork Stew with Cockles)      Origin: Angola
Gnocchi Basilico con Salsa al Pomodoro e Rucola (Basil Gnocchi with Tomato Sauce and Wild Rocket)      Origin: Italy	Green Coconut Chutney      Origin: India	Gujarati Kadhi      Origin: India
Gnocchi di Ortica (Nettle Gnocchi)      Origin: Italy	Green Fish Curry      Origin: Fusion	Gujarati-style Chicken Curry      Origin: India
Gnocchi Verdi (Spinach Gnocchi)      Origin: Italy	Green Gooseberry Sauce      Origin: Britain
Gnon de Fonio      Origin: Burkina Faso	Green Lentils with Wild Garlic Mustard Pesto      Origin: Britain

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