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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Gulai Ikan Karibia (Caribbean Fish Stew)      Origin: Turks Caicos	Henan Hu La Tang (Hot Pepper Soup)      Origin: China	Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand
Gulai Kambing (Sumatran Goat Curry)      Origin: Martinique	Herb Dressing      Origin: Middle East	Horehound Candy      Origin: Britain
Gulha (Fried Fish Balls)      Origin: Maldives	Herbae Rusticae (Country Herbs)      Origin: Roman	Horehound Candy II      Origin: Britain
Gummadikaya Majjiga Pulusu (White Pumpkin Yogurt Stew)      Origin: India	Herbed Lemon Sorbet      Origin: Britain	Horta Vounou Salata (Wild Greens Salad)      Origin: Greece
Gundruk (Nepali Fermented Leafy Greens)      Origin: Nepal	Herbes de Provence      Origin: France	Hortapita      Origin: Greece
Gurnard Fillets Steamed on a Bed of Wrack      Origin: England	Herby Millet Rings      Origin: African Fusion	Hot and Sour Sauce      Origin: China
Guru (Zimbabwean-style Tripe)      Origin: Zimbabwe	Hers ys aysel (Marinated Pilchards)      Origin: England	Hot and Sour Venison Soup with Honey Fungus      Origin: Britain
Gustum de praecoquiis (Starter with Apricots)      Origin: Roman	Hibiscus and Redcurrant Tea      Origin: Fusion	Hot Curry Powder      Origin: Anglo-Indian
Gustum Versatile (Turnover Antipasto)      Origin: Roman	Hifridzi (Beef and Greens)      Origin: Zimbabwe	Hot Green Tamarind Chicken      Origin: Indonesia
Gutti Vankaya (Stuffed Brinjal Curry)      Origin: India	Highland Game Soup      Origin: Scotland	Hot Jalfrezi Spices      Origin: African Fusion
Guyanese Chicken Curry      Origin: Guyana	Highveld Lamb Curry      Origin: South Africa	Hot Sesame Beef      Origin: China
Guyanese Crab Callaloo      Origin: Guyana	Hilib Ari (Somali Camel Meat Kebabs)      Origin: Somalia	Hot Water Dough Dumplings      Origin: China
Hígado Aromático (Aromatic Liver)      Origin: Colombia	Hilib Ari (Djibouti Camel Meat Kebabs)      Origin: Djibouti	Hotch Potch      Origin: Scotland
Haam am Hée (Ham Steamed on Hay)      Origin: Luxembourg	Hilib Ari (Somaliland Camel Meat Kebabs)      Origin: Somaliland	Houses of Parliament Soup      Origin: British
Habichuelas Negras (Puerto Rican Stewed Black Beans)      Origin: Puerto Rico	Himachali Chana Madra (Himachala Chickpea Yoghurt Curry)      Origin: India	Huachingngo Yucateco (Red Snapper, Yucatan Style)      Origin: Mexico
Haddock Supper      Origin: Ireland	Hinbeh B'zeit (Dandelion Greens with Caramelized Onions)      Origin: Lebanon	Huli Podi (Udupi Sambar Powder)      Origin: India
Haggis Kheema with Tattie Rotis      Origin: Fusion	Hindbeh b Zeit (Dandelion Leaves in Oil)      Origin: Lebanon	Iced Curry Soup      Origin: Britain
Hakka Salt-baked Chicken      Origin: China	Hodge-Podge      Origin: British	Iced Raspberry and Eggnog Trifle Cake      Origin: Britain
Halawa Yaqtin (Pumpkin Halwa)      Origin: Middle East	Hoentay (Buckwheat Momos)      Origin: Bhutan	Ichiban Dashi (Basic Japanese Soup Stock)      Origin: Japan
Halibut and Tomato Curry      Origin: Britain	Hogweed Bubble and Squeak      Origin: Britain	Idichakka Thoran (Raw Jackfruit Curry)      Origin: India
Halloumi Fajitas      Origin: British	Hogweed Pancakes      Origin: British	Ifisashi (Bean Leaves with Peanuts)      Origin: Zambia
Halloween Swamp Dip      Origin: American	Holus Molle ex Foliis Lactucarum cum Cepis (Vegetable Purée with Lettuce Leaves and Onions)      Origin: Roman	Igisafuliya (Chicken Plantain and Vegetable Stew)      Origin: Rwanda
Halupki (Stuffed Cabbage Rolls)      Origin: Slovakia	Home Cured Herring      Origin: Britain	Igitoke      Origin: Rwanda
Halupki Stuffed with Buckwheat Groats      Origin: Slovakia	Home-made Chilli Oil      Origin: China	Ijogó (Cabbage and Smoked Fish Stew)      Origin: Sao Tome
Hamboro' Salad      Origin: British	Home-made Sauerkraut      Origin: Germany	Ika Lolo (Fish in Taro Leaves)      Origin: Tonga
Hapai Hantue (Filled Buckwheat Dumplings)      Origin: Bhutan	Home-style Machanka      Origin: Belarus	Ikan Assam Pedas (Hot-and-sour Fish Stew)      Origin: Malaysia
Havgitov Spanach (Baked Spinach with Eggs)      Origin: Armenia	Honey and Lemon Carragheen Pudding      Origin: Ireland	Ikan Bungkus Papua (Papuan Fish Wrap)      Origin: Papua
Hazel Pollen Bread      Origin: France	Honey Mushroom Stuffing      Origin: American	Ikan Sabuko (Grilled Tamarind Fish)      Origin: East Timor
Hazelnut and Wild Greens Pesto      Origin: Britain	Hong Kong Curry Fish Balls      Origin: Hong Kong	Ila Alasepo (Okra and Spinach Soup)      Origin: Nigeria
Heat Wave Chili      Origin: American	Hong Kong Snake Soup      Origin: Hong Kong	In Omne Genus Conchyliorum (For All Kinds of Shellfish)      Origin: Roman
Hebolace      Origin: England	Hong Kong Style Braised Beef Brisket in Chu Hou Paste      Origin: Hong Kong	Indian Curry Paste      Origin: Fusion
Hedgehog Mushroom and Sorrel Frittata      Origin: Britain	Hong Shao Rou (Red-braised pork belly)      Origin: Britain	Indian Koftas      Origin: Fusion
Hedgerow Salad      Origin: Ancient	Hoppin' John      Origin: America
Heicht mat Kraïderzooss (Pike in Green Sauce)      Origin: Luxembourg	Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)      Origin: Thailand

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