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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Indian Restaurant Curry Base      Origin: Britain	Ius in Pelamyde Assa (Sauce for Baked Young Tuna)      Origin: Roman	Kaju Butter Curry      Origin: India
Indian-spiced Leftover Christmas Roast Veg      Origin: Britain	Ius in Perdices (Sauce for Partridges)      Origin: Roman	Kaju Maluwa (Cashew Curry)      Origin: Sri Lanka
Indian-style Charred Chicken      Origin: Fusion	Ius in Pisce Asso (Sauce for Baked Fish)      Origin: Roman	Kalderetang Manok (Chicken Caldereta)      Origin: Philippines
Indian-style Spicy Baby Potatoes      Origin: Britain	Ius in Thynno Elixo (Sauce for Poached Tuna)      Origin: Roman	Kaldu (Senegalese Caldou)      Origin: Senegal
Indonesian Black Squid Curry      Origin: Indonesia	Ius Viride in Avibus (Green Sauce for Birds)      Origin: Roman	Kale Brose      Origin: British
Indonesian Soufflé Omelette      Origin: Indonesia	Iwuk Efere      Origin: Nigeria	Kale in Butter      Origin: Scotland
Ingelegde Vis II (Pickled Fish)      Origin: South Africa	Jabalí con Higos en Rioja (Wild Boar with Figs in Rioja)      Origin: Spain	Kale with Cream      Origin: Ireland
Inglad Sill (Swedish Pickled Herring)      Origin: Sweden	Jackfruit Biryani      Origin: Britain	Kalia II (Meat and Potato Curry II)      Origin: Bangladesh
Insalata con Fiori di Malva e Salicornia (Mallow Flower and Marsh Samphire Summer Salad)      Origin: Italy	Jackfruit Kofta Curry      Origin: India	Kaluun iyo Bariis (Spicy Fish Sauce with Rice)      Origin: Somalia
Insane Trini Hot Sauce      Origin: Trinidad	Jalfrezi Masala      Origin: India	Kalya de Poulet (Chicken Kalya)      Origin: Mauritius
Intuba (Endive)      Origin: Roman	Jamaican Mutton and Lime Leaf      Origin: Jamaica	Kamuna      Origin: Sierra Leone
Iraqi Adana Kebab      Origin: Iraq	Japanese Curry Powder II      Origin: Japan	Kang Ped Pla-dook (Red Curry with Catfish)      Origin: Thailand
Iraqi Dolma      Origin: Iraq	Japanese Knotweed and Sorrel Tart      Origin: Britain	Kao Lengmian (Grilled Cold Noodles)      Origin: China
Irio      Origin: Kenya	Japanese Knotweed Salsa Verde      Origin: America	Kapernschnitzel (Veal Cutlets With Capers)      Origin: Germany
Irish Cabbage Parcels      Origin: Ireland	Japanese-style Fish Finger Curry      Origin: Britain	Kapr na černo (Carp in Black Sauce)      Origin: Czech
Irish Carbonnade      Origin: Ireland	Japraci (Collard Greens Dolmas)      Origin: Montenegro	Kapuska z Kielbasa (Sauerkraut and Kielbasa)      Origin: Poland
Irish Lamb and Potato Curry      Origin: Ireland	Japrak (Mutton-stuffed Vine Leaves)      Origin: Bosnia	Kapusniak (Sauerkraut Soup)      Origin: Poland
Irish Lamb Stew      Origin: Ireland	Javaanse Bami      Origin: Suriname	Karahi Chicken Indian Restaurant Style      Origin: Britain
Irish Lamb Stew      Origin: Ireland	Jeera Rice (Cumin Rice)      Origin: India	Kare Ayam Jawa (Javanese Chicken Curry)      Origin: Indonesia
Irish Moss Blancmange      Origin: Ireland	Jeerjeer Salata      Origin: Sudan	Kari Ayam (Malaysian Chicken Curry)      Origin: Malaysia
Irish Moss Ginger Mousse      Origin: Ireland	Jerusalem Artichoke and Kale Gratin      Origin: Britain	Kari Ikan (Malaysian Fish Curry)      Origin: Malaysia
Irish Moss Jelly      Origin: Ireland	Johl Momo      Origin: Nepal	Kari Kambing (Mutton or Goat Curry)      Origin: Indonesia
Irish Sorrel Soup      Origin: Ireland	Johonjö      Origin: Equatorial Guinea	Kari Koko (Seychellois King Prawn and Coconut Curry)      Origin: Seychelles
Irn-Bru Pakoras      Origin: Scotland	Judias Verdes con Salsa de Tomate (Green Beans in Tomato Sauce)      Origin: Spain	Kari Koko Zourit (Octopus Curry)      Origin: Seychelles
Isi Ewu (Spiced Goat Head)      Origin: Nigeria	Jungle Curry Prawns      Origin: Thailand	Kari Velouté (French Curry Sauce)      Origin: France
Isombe      Origin: Rwanda	Kaapse Kerrievis (Cape Malay Pickled Fish)      Origin: South Africa	Karipap (Pressure Cooker Massaman Beef Curry)      Origin: Malaysia
Ispanaklı Kek (Spinach Cake)      Origin: Turkey	Kaapse Kerrievis (Cape Malay Pickled Fish)      Origin: South Africa	Karkandji (Hibiscus Sauce)      Origin: Chad
Isso Vade      Origin: Sri Lanka	Kabocha Squash and Kale Galette      Origin: America	Kashmiri Masala      Origin: Britain
Istrian Jota      Origin: Croatia	Kadai Bhindi (Okra Kadai)      Origin: India	Kati rolls      Origin: India
Italian Salad      Origin: British	Kadala Curry      Origin: India	Katles (Spiced Beef and Potato Cakes)      Origin: Madagascar
Italian Soup      Origin: British	Kadhi      Origin: India	Kau See Soup (Matrimony Vine Leaf Soup with Goji Berries)      Origin: China
Italianate Warm Dandelion Salad      Origin: British	Kaeng Khiao Wan (Thai Green Curry)      Origin: Thailand	Kedjenou (Guineafowl Kedjenou)      Origin: Cote dIvoire
Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout)      Origin: Roman	Kaeng Phet Pet Yang (Thai Red Roast Duck Curry)      Origin: Thailand
Ius in copadiis (Sauce for Choice Cuts)      Origin: Roman	Kajaik (Sudanese fish stew)      Origin: South Sudan

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