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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Pakistani Curry Masala Powder      Origin: Pakistan	Paneer Lababdar      Origin: India	Pea Soup and Meat      Origin: Guinea-Bissau
Pakistani Lamb Chops      Origin: Britain	Paneer Makhanwala      Origin: India	Pea, Lettuce and Lovage Soup      Origin: Britain
Pakistani Seekh Kebab      Origin: Pakistan	Paneer Pasanda      Origin: India	Peanut and Greens Soup      Origin: African Fusion
Pakora Thongba (Spicy Pakora Curry)      Origin: India	Paneer Pasanda      Origin: India	Peanut-crusted basa fillets      Origin: Britain
Palak Dal (Spinach with Moong Dal)      Origin: India	Paneer Roll      Origin: India	Pebre (Chilean Chilli Salsa)      Origin: Chile
Palak Moru Curry (Spinach-yoghurt Curry)      Origin: India	Paneer Shabnam      Origin: India	Peking-style Vegetable Dumplings      Origin: China
Palak Paneer (Creamed Spinach with Fresh Curd Cheese)      Origin: India	Paneer Tikka Masala      Origin: India	Pemahun      Origin: Sierra Leone
Palak Paneer (Paneer with Spinach)      Origin: India	Pansotti di Rapallo (Pansotti with Walnut Sauce)      Origin: Italy	Penang Prawn Curry      Origin: Thailand
Palak Paneer IV (Paneer in a Mildly Spiced Spinach Sauce)      Origin: India	Papeda Kuah Kuning (Papuan Sago with Turmeric Fish Soup)      Origin: Papua	Pèpè Soupe (Ivorian Pepper Soup)      Origin: Cote dIvoire
Palakottai Curry (Jackfruit Seed Curry)      Origin: India	Papeeta Kari (Green Papaya Curry)      Origin: India	Pepperpot      Origin: Antigua
Palandi      Origin: Sri Lanka	Paradise Salsa      Origin: Cayman Islands	Peri-peri Prawn Pasta      Origin: South Africa
Palandy      Origin: Sri Lanka	Parma Ham and Horseradish Greens Strata      Origin: Britain	Perna Apruna ita Impletur Terentina (Filled Gammon of Wild Boar Terentine)      Origin: Roman
Palaver 'Sauce'      Origin: West Africa	Parsley Pesto      Origin: Saint Pierre	Pernae Cocturam (Preparation of a Ham)      Origin: Roman
Palaver Chicken      Origin: Ghana	Parthade      Origin: India	Pernam (Ham)      Origin: Roman
Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Solomon Islands	Party Jollof Rice      Origin: Nigeria	Persian Jewelled Rice      Origin: Iran
Palusami      Origin: Fiji	Party Poussins      Origin: Britain	Peruvian Ceviche      Origin: Peru
Palusami (Coconut Cream and Tinned Meat in Taro Leaves)      Origin: Nauru	Pašrūtum (Unwinding Mesopotamian Vegetable Stew)      Origin: Mesopotamia	Peruvian Goat Stew      Origin: Peru
Palusami      Origin: Samoa	Pasta with Wild Greens      Origin: Britain	Pescado Frito (Fried Fish)      Origin: Ecuador
Palusami (Coconut Cream and Onion in Taro Leaves)      Origin: Samoa	Pastai Briwgig Eidion a Nionod (Welsh Beef Mince and Onion Pies)      Origin: Welsh	Pesto Petiolata      Origin: Italy
Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Tuvalu	Pastai cig carw gyda chennin a chaead thatws rosti (Venison Pie with Leeks and Rosti Topping)      Origin: Welsh	Phaksha Pa      Origin: Bhutan
Palusami (Coconut Cream and Onion in Taro Leaves)      Origin: Tuvalu	Pastelitos de yuca con atún (Cassava and Tuna Pies)      Origin: Colombia	Phaksha Paa (Bhutanese Pork with Chillies)      Origin: Bhutan
Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Kiribati	Pastelón (Sweet Plantain Lasagna)      Origin: Puerto Rico	Phali (Young Beet Greens in Walnut Sauce)      Origin: Georgia
Palusami      Origin: American Samoa	Pašticada (Dalmatian Beef Stew with Prunes and Apples)      Origin: Croatia	Pheasant Dopiaza      Origin: Britain
Palusami (Coconut Cream and Onion in Taro Leaves)      Origin: Wallis Futuna	Pašticada (Croatian Beef Stew)      Origin: Croatia	Pheasant Game Soup      Origin: Britain
Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Marshall Islands	Pasties Boiled in Beef Broth      Origin: Cornwall	Pheasant Stew with Whisky      Origin: Scotland
Palusami II      Origin: Kiribati	Pâté breton (Breton Pâté)      Origin: France	Phool gobhi Achari      Origin: India
Pan Kail      Origin: British	Patiala Chicken Curry      Origin: India	Picado à Madeirense (Beef Tips, Madeiran Style)      Origin: Portugal
Paneer 65      Origin: Britain	Patina Fusilis (A Dish of Wild Herbs)      Origin: Roman	Picado de Rábano (Radish Salad)      Origin: Guatemala
Paneer Bhurji      Origin: India	Patina Urticarum (A Dish of Stinging Nettles)      Origin: Roman	Pickled Ammassat      Origin: Greenland
Paneer Capsicum Curry      Origin: India	Patinam ex Lacte (Milk Casserole)      Origin: Roman	Pickled Blackberries      Origin: Britain
Paneer Jalfrezi      Origin: Britain	Patka sa kiselim kupusom (Duck with Sauerkraut)      Origin: Croatia	Pickled Crow Garlic Bulbs      Origin: Britain
Paneer Kofta      Origin: India	Paupiettes De Porc (Stuffed Pork Fillet Parcels)      Origin: France	Pickled Kombu      Origin: Japan
Paneer Korma      Origin: Britain	Pav Bhaji (Spicy Vegetables with Bread)      Origin: India
Paneer Lababdar      Origin: India	Pe Htamin (Lentil Rice)      Origin: Myanmar

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