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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Quatre Algues (Four-seaweed blend)      Origin: France	Red Bean Soup with Guacamole Salsa      Origin: Mexico	Rice with Okra and Spinach      Origin: Liberia
Quesabirria Tacos      Origin: Mexico	Red Chicken Pakora      Origin: Britain	Rich Minestrone Soup      Origin: Britain
Quiche Dent-de-Lion (Swiss Dandelion Quiche)      Origin: Switzerland	Red Deadnettle Rice Bake      Origin: Britain	Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs)      Origin: Welsh
Quick Mole Sauce      Origin: American	Red Lentil Bhuna Kedgeree      Origin: Anglo-Indian	Risotto All Accetostella (Risotto with Sorrel)      Origin: Italy
Quick Parsi Fish Patia      Origin: India	Red Lentil Dosa      Origin: India	Risotto All Ortica (Risotto with Nettles)      Origin: Italy
Quince Tarte Tatin      Origin: Britain	Red Lentil Pancakes      Origin: Fusion	Risotto alla Arancia (Risotto with Orange)      Origin: Italy
Quizaca (Cassava Leaf Stew)      Origin: Angola	Red Oil Greens      Origin: Liberia	Risotto alla Pissenlit (Dandelion Risotto)      Origin: Switzerland
Quzi (Iraqi Lamb over Rice)      Origin: Iraq	Red Oil Sweet Potato Greens      Origin: Liberia	Risotto alle Erbe e Niputedda (Catmint and Herb Risotto)      Origin: Italy
Rôti de Lapin aux Herbes (Roast Rabbit with Herbs)      Origin: France	Red Orach Soup      Origin: Britain	Risotto di Girolle (Chanterele Risotto)      Origin: Italy
Rabbit Stew with Mallow Cheeses      Origin: British	Red Saag and Omra      Origin: Anglo-Indian	Risotto of nettles and wild herbs      Origin: Cape Verde
Rad Na Moo (Pork with Noodles in Gravy)      Origin: Thailand	Red Wine Lamb Skewers      Origin: Britain	Risotto Rucola (Wild Rocket Risotto)      Origin: Italy
Radicchio Leaves Stuffed with Field Mushrooms      Origin: Britain	Red Zhug (Yemenite Hot Sauce)      Origin: Yemen	Riz au Gras (Ivorian Fat Rice)      Origin: Cote dIvoire
Ragoût aux épinards (Spinach Stew)      Origin: Central African Republic	Red-red with Spiced Plantains      Origin: Ghana	Riz au Gras Ivorienne (Ivorian Fat Rice)      Origin: Cote dIvoire
Ragoût de Chévre au Riz (Goat Stew with Rice)      Origin: DR-Congo	Redbush Tea      Origin: Botswana	Riz Créole (Creole Rice)      Origin: Guadeloupe
Ragout d'Igname (Yam Porridge)      Origin: Burkina Faso	Reedmace Pollen Bread      Origin: France	Riz Gras du Burkinabé (Burkina Faso Fat Rice)      Origin: Burkina Faso
Ragù d'anatra (Venetian Duck Ragu)      Origin: Italy	Reggae Boys Salad      Origin: Jamaica	Riz Jollof du Niger (Niger-style Jollof Rice)      Origin: Niger
Railway Lamb Curry      Origin: Anglo-Indian	Relajo (Salvadorean Red Chilli Sauce)      Origin: El Salvador	Roast Chicken Noodle Soup with Chopsuey Greens      Origin: Fusion
Rainkohl und Grünkern-Suppe (Nipplewort and Green Spelt Soup)      Origin: Germany	Rendang Curry Paste      Origin: Fusion	Roast Cod with Sea Beans and Oyster      Origin: Canada
Rajma (Kidney Bean Curry)      Origin: Bangladesh	Rendang Fish Curry      Origin: Fusion	Roast Duck with Orange Salad      Origin: Britain
Ramson and Sea Sandwort Tzatziki      Origin: Britain	Renga Renga (Burundi Sweet Potato Leaf Stew)      Origin: Burundi	Roast Fennel Mayonnaise      Origin: British
Ramson Purée      Origin: Britain	Reshmi Kebab      Origin: Britain	Roast Goose with Sour Cherry Sauce      Origin: Britain
Rangood na Vaal (Gujarati Butter Bean Curry)      Origin: India	Restaurant-style Butter Chicken      Origin: India	Roast Haunch of Venison      Origin: Britain
Raparperi ja Spruce Vihje juoma (Rhubarb and Spruce Tip Drink)      Origin: Finland	Restaurant-style Monkfish Curry      Origin: Britain	Roast Leg of Lamb with Moroccan Spices      Origin: African Fusion
Ras el hanout      Origin: North Africa	Restaurant-style Naan Bread      Origin: India	Roast Pork with Cider Gravy      Origin: Britain
Rasam      Origin: Southern India	Restaurant-style Vegetable Dum Biryani      Origin: Britain	Roast Pumpkin on Lamb's Lettuce      Origin: Britain
Rasam Powder      Origin: India	Reuben Sandwich      Origin: American	Roast Rump of Lamb with Lamb's Lettuce      Origin: Britain
Raspberry and Rosemary Barbecued Lamb Chops      Origin: British	Rezala (Lamb Curry)      Origin: Bangladesh	Roast Turkey with Herbs      Origin: Britain
Rav Uppuma      Origin: Sri Lanka	Rhubarb and Spruce Tip Crumble      Origin: Britain	Roast Wild Boar      Origin: Britain
Rava Idli (Semolina Idli)      Origin: India	Rhubarb and Sweet Cicely Pudding      Origin: Britain	Roasted Beef Fillet      Origin: Britain
Ravitoto sy Henakisoa (Pork with Cassava Leaves)      Origin: Madagascar	Ribnoye Kharcho (Salmon and Walnut Soup)      Origin: Georgia	Roasted fish with Eluit el Tuu      Origin: Palau
Ravitoto sy Voanjo (Cassava Leaves with Peanuts)      Origin: Madagascar	Ribollita      Origin: Italy	Roasted Kalettes with Basa Fillets and Anchovies      Origin: Britain
Raw Beetroot Raita      Origin: India	Rice Bujambura      Origin: Mozambique	Rock Samphire Salsa Verde      Origin: Britain
Rayo Saag Ra Sungur Ko Masu (Pork and Spinach Curry)      Origin: Nepal	Rice Cakes      Origin: Federated States Micronesia
Reading Sauce      Origin: British	Rice Puddings      Origin: British

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