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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Balti Tandoori Keema      Origin: Britain	Bayth Mashi (Stuffed Eggs)      Origin: Lebanon	Berbere Spice      Origin: Ethiopia
Bambukeyo Bongara (Maldives Breadfruit Curry)      Origin: Maldives	Bean Foogath      Origin: India	Bergamot and Cheese Tuiles      Origin: Britain
Bamies Yiahni (Okra with Tomato Sauce)      Origin: Cyprus	Beanpot Chowder      Origin: Britain	Bergamot and Orange Tea      Origin: American
Banana leaf mackerel      Origin: Sri Lanka	Bébélé (Tripe and Plantain Stew)      Origin: Guadeloupe	Bergamot, Basil and Almond Pesto      Origin: Fusion
Bananes Farci (Stuffed Bananas)      Origin: Wallis Futuna	Bebotok Sapi (Indonesian Meatloaf)      Origin: Indonesia	Bergens Fiskesuppe (Bergen Fish Soup)      Origin: Norway
Banani Loko (Aloko with Chilli Sauce)      Origin: Guinea	Bedmi Aloo      Origin: India	Bermuda Chicken Curry      Origin: Bermuda
Banankou Fida (Sokossoko with Kidneys)      Origin: Guinea	Beef and Cabbage Soup      Origin: Britain	Bermuda Curry Powder      Origin: Bermuda
Bangladeshi Beef Shatkora      Origin: Bangladesh	Beef and Green Tomato Jalfrezi      Origin: Fusion	Bermuda Fish Chowder      Origin: Bermuda
Bangladeshi Garlic Daal      Origin: Bangladesh	Beef and Pistachio Terrine      Origin: Britain	Bermuda Fish Chowder II      Origin: Bermuda
Bangladeshi Goat Curry      Origin: Bangladesh	Beef and Potato Soup      Origin: South Africa	Bermuda Rockfish Coconut Curry      Origin: Bermuda
Bangude Ghassi (Bunt-style Spicy Mangalorean Curry)      Origin: India	Beef Braised in Rooibos Tea with Sweet Potatoes      Origin: South Africa	Bermudan Spinach Salad      Origin: Bermuda
Bao Buns      Origin: China	Beef Curry with Sweet Potato Noodles      Origin: Fusion	Best Ever Barbecued Burgers      Origin: Britain
Bara (Surinamese Savoury Doughnuts)      Origin: Suriname	Beef Enchiladas      Origin: Britain	Bez perevoda (Green Borscht)      Origin: Russia
Barbacoa      Origin: Mexico	Beef in Bistort Leaves      Origin: Britain	Bhindi Chicken Curry      Origin: Bangladesh
Barbagiuan      Origin: Monaco	Beef Koftas with Fruity Couscous      Origin: Morocco	Bhindi Gosht (Pakistani Mutton and Okra Curry)      Origin: Pakistan
Barbecued Duckling      Origin: Britain	Beef Like Game      Origin: British	Bhindi Masala (Okra Masala)      Origin: India
Barbecued Fish with Amba Mango Sauce      Origin: Israel	Beef Madras      Origin: India	Bhojpur Mutton Curry      Origin: India
Barbecued Leg of Lamb with Olives      Origin: Australia	Beef Madras      Origin: Britain	Bhuna Ghost      Origin: Britain
Barbecued Margarita Grouper      Origin: American	Beef Mechado      Origin: Philippines	Bhuna Kedgeree      Origin: Anglo-Indian
Barbecued Prawns and Scallops with Curry-apricot Sauce      Origin: American	Beef Mince and Coriander Soup      Origin: China	Bhutanese Red Rice      Origin: Bhutan
Barokhé (Beef and Fish with Cassava Leaves)      Origin: Mali	Beef Rendang      Origin: Indonesia	Bhutanese Red Rice      Origin: Bhutan
Barracuda Farci au Feuille de Bissap (Barracuda Stuffed with Hibiscus Leaves)      Origin: Senegal	Beef with Wild Mushrooms      Origin: Britain	Bigos (Polish Hunter's Stew)      Origin: Poland
Barramundi in banana leaf      Origin: Marshall Islands	Beef, Bubble and Squeak      Origin: British	Bigos (Lithuanian Hunter's Stew)      Origin: Lithuania
Barszcz Wigilijny (Polish Christmas Eve Borscht)      Origin: Poland	Beer from Treacle      Origin: British	Bihari Lamb Curry      Origin: India
Basanti Pulao (Bengali Pilau Rice)      Origin: India	Beet Kvass      Origin: Poland	BIR Chicken Chettinad      Origin: Britain
Bashi Hiki Riha (Maldives Aubergine Curry)      Origin: Maldives	Beetroot Sabzi (Beetroot Curry)      Origin: India	BIR Chicken Phaal      Origin: Britain
Basic Cajun Jambalaya      Origin: Cajun	Beetroot-stuffed Parathas      Origin: India	BIR Chicken Vindaloo      Origin: Britain
Basic Dhokla (Basic Steamed Rice and Dhal Cake)      Origin: India	Belarusian Salad      Origin: Belarus	BIR Lamb Chettinad      Origin: Britain
Basico (Sudanese Sesame Seeds, Greens and Smoked Meat)      Origin: South Sudan	Belfast Potted Herring      Origin: Northern Ireland	BIR Lamb Rogan Josh      Origin: Britain
Basil Pesto      Origin: Britain	Bengali Chicken Curry      Origin: India	BIR Mushroom Vindaloo      Origin: Britain
Basto and Suugo      Origin: Somalia	Bengali Hot Dry Meat Curry      Origin: India	BIR-style Bombay Aloo      Origin: Britain
Basto and Suugo      Origin: Djibouti	Bengali Mustard Tlapia      Origin: Bangladesh	BIR-style Hot-hot Catfish Curry      Origin: Fusion
Bayerische Schweinekotletts (Bavarian Pork Chops)      Origin: Germany	Bengali Tilapia Curry      Origin: India
Bayth Mashi (Stuffed Eggs)      Origin: Saudi Arabia	Bengali Turkey Curry      Origin: Britain

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