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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Keema and Lettuce Curry      Origin: India	Kissuto Rombo (Baked Kid Goat)      Origin: Sao Tome	Koumrangan      Origin: Chad
Keema Curry      Origin: Pakistan	Kitharos (Turbot)      Origin: Roman	Koumrangan avec Patte d'Arachide (Koumrangan with Peanut Paste)      Origin: Chad
Kekefia (Plantain Pottage)      Origin: Nigeria	Kittitian Style Conkies      Origin: Saint Kitts	Kouneli Stifado (Rabbit Stew)      Origin: Greece
Kelbimbó (Brussels Sprouts Baked in Sour Cream)      Origin: Hungary	Kizaca (Cassava Leaf and Peanut Stew)      Origin: Angola	Koupepia (Dolmades)      Origin: Cyprus
Kelenkelen (Fish with Cassava Leaves)      Origin: Cameroon	Kizaka with Palm Oil      Origin: Angola	Koupepia (Stuffed Vine Leaves)      Origin: Cyprus
Kelp Flour      Origin: Britain	Kjötsúpa (Icelandic Lamb Stew)      Origin: Iceland	Kozi Ishtu (Keralan Chicken Ishtu)      Origin: India
Kenyan Chips Masala      Origin: Kenya	Kleftiko (Lamb in the Oven)      Origin: Cyprus	Kpala (Jute Leaf Sauce)      Origin: Cote dIvoire
Kerala-style Snake Meat Curry      Origin: India	Kleftiko (Roast Leg of Lamb)      Origin: Cyprus	Krækiberjasaft Chatni (Crowberry Chutney)      Origin: Iceland
Kesar Mango Curry      Origin: India	Knol Khol Poriyal (Spicy Fried Kholrabi)      Origin: India	Krain Krain (Jute Leaf Stew)      Origin: Sierra Leone
Khachapuri iz Fasoli (Georgian Bean Pie)      Origin: Georgia	Kobi Bhaji      Origin: India	Krautstrudel (Cabbage Strudel)      Origin: Liechtenstein
Khao Pune (Chicken Curry Noodles)      Origin: Laos	Kobi Keema (Cabbage and Minced Meat Curry)      Origin: India	Kriibsen (Crayfish, Luxembourg Style)      Origin: Luxembourg
Kharcho Soup (Georgian Beef and Rice Soup)      Origin: Georgia	Kobi Sabji (Cabbage Sabji)      Origin: India	Krumpirova Corba Sa Kiselicom (Sorrel and Potato Soup)      Origin: Serbia
Khasi Ko Masu (Nepali Goat Meat Curry)      Origin: Nepal	Kodoyo (Fish with Baobab Leaves)      Origin: Togo	Kuka Soup      Origin: Nigeria
Khatta Meetha (Cabbage Curry)      Origin: India	Kohl Westfalisch (Westphalian Cabbage II)      Origin: Germany	Kuku Sabzi (Persian Herb Frittata)      Origin: Iran
Khayan thee Hnat (Burmese Stuffed Aubergine Curry)      Origin: Myanmar	Kohlapuri Chicken (Maharashtra Chicken Curry)      Origin: India	Kukulhu Kurandi Riha (Maldives Chicken Gizzard Curry)      Origin: Maldives
Khela Kalia (West Bengali Lamb Curry)      Origin: India	Kokam Soup      Origin: India	Kukulhu Riha (Maldives Chicken Curry)      Origin: Maldives
Khiar Shoor (Persian Fermented Gherkins)      Origin: Iran	Koki      Origin: Cameroon	Kukulu Musamma      Origin: Sri Lanka
Khichuri      Origin: India	Koko na Nyama (Meat with Koko)      Origin: Central African Republic	Kupus Salata (Croatian Cabbage Salad)      Origin: Croatia
Khinkali      Origin: Georgia	Kokoda (Oceanian Ceviche)      Origin: Fiji	Kuru Börülce (Black-eyed Bean Salad)      Origin: Northern Cyprus
Khmeli-Suneli      Origin: Georgia	Kokoda (Fijian Ceviche)      Origin: Fiji	Kwacoco with Banga Soup      Origin: Cameroon
Khoodra Mafrooka      Origin: Sudan	Kokoda (Oceanian Ceviche)      Origin: Papua New Guinea	Kypriaka Lazania (Cypriot Lasagne)      Origin: Cyprus
Khoresht-e Gheymeh (Persian Lamb Stew with Dried Limes and Split Peas)      Origin: Iran	Kokoda (Oceanian Ceviche)      Origin: Solomon Islands	La Salade à la Nigerienne (Niger-style Salad)      Origin: Niger
Khowsuey      Origin: Chile	Kokum Kari (Kokam Curry)      Origin: India	Laal Chicken Curry      Origin: Britain
Khumb Matar (Mushroom and Green Pea Curry)      Origin: India	Kombdi Masala      Origin: India	Laal Maas (Rajasthani Lamb Curry)      Origin: India
Kid Goat Korma      Origin: Anglo-Indian	Komprek Eromba (Water Dropwort Eromba)      Origin: India	Lacto-fermented Sea Sandwort      Origin: Britain
Kilmeny Kail      Origin: Scotland	Kondré de Porc (Kondré of Pork)      Origin: Cameroon	Lactucas (Lettuce)      Origin: Roman
Kilmeny Kail      Origin: Scotland	Konkoé Turé Gbéli (Smoked Catfish Stew with Vegetables)      Origin: Guinea	Ladob Banan (Bananas in Coconut Milk)      Origin: Seychelles
Kilo'a      Origin: Tokelau	Kontomire Stew (Cocoyam Leaf Stew)      Origin: Ghana	Lafet Time (Honey-glazed Pork with Salad)      Origin: Vanuatu
King Prawn Dopiaza Curry      Origin: Britain	Kopto à l'arachide (Kopto in Peanut Sauce)      Origin: Niger	Lagman      Origin: Kyrgyzstan
King Prawn Pathia      Origin: Britain	Korean-inspired Oxeye Daisy Greens      Origin: Fusion	Lagman      Origin: Turkmenistan
King Scallop in Molee Sauce      Origin: Manx	Korean-inspired Pollock Stew with Gochujang and Wild Greens      Origin: Korea	Lagman Spice Blend      Origin: Kyrgyzstan
Kiseli Kupus      Origin: Croatia	Koro Owu Soup (Cotton Seed Soup)      Origin: Nigeria	Lagman Spice Blend      Origin: Tajikistan
Kishke (Stuffed Derma)      Origin: Uzbekistan	Korokke (Tuna and Water Spinach Fritters)      Origin: Palau
Kishmish Vashli Tolma      Origin: Armenia	Kotlet Schabowy (Polish Breaded Pork Cutlet)      Origin: Poland

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