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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Pork Black Curry      Origin: Sri Lanka	Pottage otherways in the French Fashion of Mutton, Kid, or Veal.      Origin: England	Pressure Cooker Spicy Carrot Soup      Origin: Britain
Pork Korma      Origin: India	Potted Herrings      Origin: Ireland	Pressure Cooker Thai Red Curry      Origin: Britain
Pork Tenderloin and Chorizo Kebabs with Bergamot      Origin: Fusion	Potted Lobster      Origin: British	Prezganka (Flour Soup)      Origin: Slovenia
Pork Tenderloins with Bergamot Sauce      Origin: British	Potted Salmon      Origin: British	Prik Gaeng Panang (Panang Red Curry Paste)      Origin: Thailand
Pork Vindaloo with Vindaloo Paste      Origin: Britain	Poule au pot à l'ancienne (Old-Fashioned Chicken in a Pot)      Origin: France	Primrose Tisane      Origin: Britain
Pork Vindhalo      Origin: India	Poulet à l'Arachide (Chicken with Peanuts)      Origin: Burkina Faso	Prudhomme's Cajun Seasoning Mix      Origin: American
Pork with Cabbage and Bananas      Origin: eSwatini	Poulet à la N'Gatietro (Chicken in the Manner of N'Gatietro)      Origin: Cote dIvoire	Pudding Egusi (Egusi Pudding)      Origin: Cameroon
Porky Sage and Onion Stuffing with Sweet Chestnuts and Garlic Mustard      Origin: Britain	Poulet à la Sauce Blanche (Chicken with White Sauce)      Origin: Benin	Puerto Rican Pasteles (Meat-stuffed Masa Pockets)      Origin: Puerto Rico
Port, Clementine and Five-spice Ham      Origin: Britain	Poulet au Citron Vert (Chicken with Limes)      Origin: DR-Congo	Puerto Rican Picadillo (Puerto Rican Stewed Minced Beef)      Origin: Puerto Rico
Portable Soup      Origin: Britain	Poulet Bicyclette      Origin: Burkina Faso	Pulled BBQ Pork Tacos with Wilted Cabbage Salad (Pulled BBQ Pork Tacos with Wilted Cabbage Salads)      Origin: Britain
Portokaladha Siropi (Orange Squash)      Origin: Cyprus	Poulet Fafa (Chicken with Taro Leaves)      Origin: Tahiti	Pulled Firecracker Brisket      Origin: Britain
Posna Sarma      Origin: North Macedonia	Poulet Fafa (Chicken with Taro Leaves)      Origin: Wallis Futuna	Pullum Elixum ex Iure Suo (Chicken in its Own Broth)      Origin: Roman
Pot au Feau      Origin: France	Poulet Kédjénou (Kédjénou Chicken)      Origin: Cote dIvoire	Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans)      Origin: Roman
Pot au Feu      Origin: France	Poulet Massalé (Chicken Massala)      Origin: Reunion	Pulpo con salsa cítrica de mango (Octopus with citrus mango sauce)      Origin: Easter Island
Potage Darblay      Origin: Britain	Poulet Yassa (Chicken Yassa)      Origin: Gambia	Pultes Cum Iure Oenococti (Pottage with Wine Sauce)      Origin: Roman
Potage de riz aux gombos (Rice Soup with Okra)      Origin: Congo	Poulet Yassa de Guinée (Guinean Poulet Yassa)      Origin: Guinea	Pumpkin and Rice Laksa      Origin: Fusion
Potage Printanier      Origin: British	Prawn Balti      Origin: Britain	Pumpkin Curry      Origin: Britain
Potage St Germain (Pea Soup St Germain)      Origin: France	Prawn Balti      Origin: Britain	Pumpkin Dumplings      Origin: American
Potatas a la Huancaína (Huancaínan Potatoes)      Origin: Peru	Prawn Balti      Origin: Britain	Pumpkin Flour Bread      Origin: British
Potato and Bean Casserole with Tomatoes      Origin: Ireland	Prawn Caldine      Origin: India	Pumpkin Sambar      Origin: India
Potato and Fat Hen Frittata      Origin: Britain	Prawn Curry      Origin: Bangladesh	Pumpkin Seed Flour Bread      Origin: Britain
Potato and Good King Henry Frittata      Origin: Britain	Prawn Laksa      Origin: Malaysia	Pumpkin Vine Tips Tarkari      Origin: Nepal
Potato and Gourd Chakee      Origin: Anglo-Indian	Prawn Laksa      Origin: Cocos Islands	Pumpkin with Nilgiri Sauce      Origin: India
Potato and Herb Terrine      Origin: Ireland	Prawn Patties      Origin: Trinidad	Pumpkin, Goat's Cheese and Kale Tart with Three-cornered Leeks      Origin: Britain
Potato and Spinach Gnocchi      Origin: Italy	Prawn Puri      Origin: Britain	Pumpkin, Goat's Cheese and Kale Tart      Origin: Britain
Potato and Spring Greens Soup      Origin: Britain	Prebranac (Serbian-style Baked Beans)      Origin: Serbia	Purée d'Oseille (Hibiscus Leaf Purée)      Origin: Chad
Potato Bourekas with Spicy Tomato Sauce      Origin: Israel	Preserved Green Apricots      Origin: British	Purée of Sorrel      Origin: British
Potato Soup with Salmon and Chives      Origin: Ireland	Pressed Beef      Origin: British	Purée of Spinach      Origin: British
Potato Wedges with Curry Sauce      Origin: Britain	Pressure Cooker Butter Chicken Curry      Origin: Britain	Purslane and Potato Salad      Origin: Britain
Potato, Tomato and Basil Soup      Origin: Ireland	Pressure Cooker Chana Aloo Curry (Pressure Cooker Chickpea Curry)      Origin: Britain	Pwdin Ffrwythau'r Berllan (Orchard Fruit Pudding)      Origin: Welsh
Potatoes with Almonds and Cream      Origin: Britain	Pressure Cooker Chicken Korma      Origin: Fusion	Pyi-gi Nga Kazun Ywet (Squid and Dandelions)      Origin: Myanmar
Potatoes with Pine Nuts      Origin: Ireland	Pressure Cooker Greek Meatballs with Spaghetti Sauce      Origin: American	Qabooli Rice      Origin: Oman
Potes Llysiau â Dwmplinau (Vegetable Stew with Dumplings)      Origin: Welsh	Pressure Cooker Massaman Beef Curry      Origin: Britain
Poto no Tucupi (Brazilian Tucupi and Duck Soup)      Origin: Brazil	Pressure Cooker Quick Lentil Soup      Origin: Britain

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