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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Tharoi Thongba (Water Snail Curry)      Origin: India	To boil a chine of veal, or a chicken in sharp broth with herbs      Origin: Britain	Torta di Acelga (Spinach Pie)      Origin: Gibraltar
The Ultimate Chilli Con Carne      Origin: Fusion	To dress brockala      Origin: British	Toto-kena Misy Anana sy Voanjo (Greens with Peanuts and Minced Beef)      Origin: Madagascar
The Ultimate Sharing Nachos      Origin: Fusion	To dress cabbages      Origin: British	Tourta de Blea (Chard Pie)      Origin: Monaco
Thengai Chammanthi (Kerala Coconut Chammanthi)      Origin: India	To Dress Pig's Fry      Origin: British	Towuk Shashlyk (Turkmenistan Chicken Shashlik)      Origin: Turkmenistan
Thepla      Origin: India	To dress spinach      Origin: British	Traditional Chicken Dopiaza      Origin: India
Thiébouyapp      Origin: Senegal	To make a Chicken-Pie      Origin: British	Traditional Chicken Liver Parfait      Origin: Britain
Thiéré Bassi (Millet Couscous Stew)      Origin: Senegal	To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue.      Origin: British	Traditional Coleslaw      Origin: Britain
Thiebou Kéthiakh (Rice with Dried Fish, Seafood and Vegetables)      Origin: Senegal	To make a Sallad of Burdock, good for the Stone, another of the tender stalks of Sow-thistles      Origin: British	Traditional Historic Bobotie      Origin: South Africa
Thieboudienne (Fish in the Manner of Dakar)      Origin: Senegal	To make a Tart of Spinage      Origin: British	Traditional Pawpaw Salad      Origin: Cook Islands
Thiéré ak Mboum (Couscous with Moringa Sauce)      Origin: Senegal	To make several Sallads, and all very good      Origin: British	Traditional Roast Grouse      Origin: Scotland
Thiou a la Viande (Senegalese Beef Stew)      Origin: Senegal	To Pickle or Bake Mackerel to Keep all the Year      Origin: British	Traditional Thai Jungle Curry      Origin: Thailand
Thiou Curry au Boeuf (Senegalese Beef Curry)      Origin: Senegal	To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like Otherways.      Origin: Britain	Traybake Chicken Nachos      Origin: Britain
Thoran      Origin: India	To Souse a Young Pig      Origin: British	Traybake Keralan Fish Curry      Origin: Fusion
Thorion ex Oryza (Goats' Cheese with Rice in Vine Leaves)      Origin: Roman	To Sowce a Pigge (Collar of Brawn)      Origin: England	Traybake Sea Bass with Asparagus and New Potatoes      Origin: Britain
Thorion Tarikhous (Mackerel-stuffed Vine Leaves)      Origin: Roman	Tobago Curry Crab and Dumplings      Origin: India	Trey Cham Hoy Chia Mui Spee Chrout (Steamed Fish with Sour Mustard Greens)      Origin: Cambodia
Three Cheese and Artichoke Pizza      Origin: Italy	Togolaise Juis de Gingembre (Togolese Ginger Juice)      Origin: Togo	Tricolour Pilau Rice      Origin: India
Three Cheese Ranch Dressing      Origin: American	Tolma (Cabbage Stuffed with Lamb)      Origin: Georgia	Trini Curry Powder      Origin: Trinidad
Three-cornered Leek Giardiniera      Origin: Britain	Tom Yam Goong 1      Origin: Thailand	Trini Sweet and Sour Mango Relish      Origin: Trinidad
Three-cornered Leek Pesto      Origin: Britain	Tom Yam Goong 2      Origin: Thailand	Trinidad Chicken Pelau      Origin: Trinidad
Three-cornered Leek Purée      Origin: Britain	Tom Yam Goong Maenam      Origin: Thailand	Trinidad Crab and Callaloo      Origin: Trinidad
Three-cornered Leek Quiche      Origin: Britain	Tom Yum Gai (Hot and Sour Chicken Soup)      Origin: Thailand	Trinidad Paime      Origin: Trinidad
Tiebe (Rice and Meat with Vegetables)      Origin: Togo	Tom Yum Hed (Mushroom Tom Yum)      Origin: Thailand	Trinidadian Curry Duck      Origin: Trinidad
Tiep bou wekh (White Senegalese Rice and Fish)      Origin: Senegal	Tom Yum Het Mangsawirat (Mushroom and Lemongrass Soup)      Origin: Thailand	Trinidadian Pepper Pot      Origin: Trinidad
Tiepbouyape      Origin: Senegal	Tom Yum Pla (Hot and Sour Fish Soup)      Origin: Thailand	Trinxat (Cabbage and Potato Cake)      Origin: Andorra
Tiga Dégué (Beef in Peanut Sauce)      Origin: Mali	Tom Yum Talay (Fish Stew)      Origin: Thailand	Tritura, unde Perfundes Caccabinam (The Ground Seasonings that you Add to the Small Casseole)      Origin: Roman
Tigadèguèna II (Chicken and Vegetable Peanut Stew)      Origin: Mali	Tomatillo and Beef Curry      Origin: Fusion	Trout Kedgeree      Origin: Britain
Tinga de Pollo (Chicken Tinga)      Origin: Mexico	Tomato and Bladderwrack Sauce      Origin: Fusion	Tuh'u (Mesopotamian Lamb and Beetroot Stew)      Origin: Mesopotamia
Tinolang Manok (Chicken Ginger Stew)      Origin: Philippines	Tomato and Egg Curry      Origin: India	Tukasu (Mutton Stew with Dumplings)      Origin: Mali
Tirana Romaine Salad      Origin: Albania	Tomato and Red Bell Pepper Soup      Origin: Britain	Tuna and Cheese Sandwich Filling      Origin: Britain
Tirk Prahok (Fish Pickle Sauce)      Origin: Cambodia	Tomato Basil Salad with Mozzarella Cheese      Origin: British	Tuna with Safran and Coconut Milk (Tuna with Cumin and Coconut Milk)      Origin: Seychelles
Tisanam Barricam (Barley Soup with Dried Vegetables)      Origin: Roman	Tomato Keema (Tomato and Beef Curry)      Origin: Pakistan	Tunisian Vegetable Couscous      Origin: Tunisia
Tjauw Min (Chowmein)      Origin: Suriname	Tomato Ketchup      Origin: Britain	Tunu Supu (Tuna Soup)      Origin: Vanuatu
Tlayuda      Origin: Mexico	Tomato Rice      Origin: India
To bake an Olyve-Pye      Origin: Britain	Tomato Smoor      Origin: South Africa

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