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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Birch Sap and Cleavers Risotto      Origin: Britain	Boldo Leaf Tea      Origin: Argentina	Bouillon de Crabes (Swimmer Crab Bouillon)      Origin: Mauritius
Bird Cherry Flour Bread      Origin: France	Bolo de Carne (Brazilian Rolled Meatloaf)      Origin: Brazil	Bourguignon de cerf (Venison Bourguignon)      Origin: France
Bis Riha (Maldives Egg Curry)      Origin: Maldives	Bombay Egg and Potato Curry      Origin: Anglo-Indian	Bourguignon de cerf (Venison Bourguignon)      Origin: New Caledonia
Bisort and Courgette Stew      Origin: British	Bombay Mix      Origin: India	Braaied Balti Prawn Parcels with Spinach Rice      Origin: South Africa
Bisort Bolognese      Origin: Fusion	Bombay Potatoes      Origin: India	Braaied Giant Wild Prawns with Peanuts and Coconut      Origin: South Africa
Bissap Beuguedj (Hibiscus Leaf Paste)      Origin: Senegal	Bonava (Mauritanian Lamb Stew)      Origin: Mauritania	Braf (Broth)      Origin: Dominica
Bissara      Origin: Morocco	Bonfire Chicken Casserole      Origin: British	Bragoli (Maltese Beef Rolls)      Origin: Malta
Black Bean Burritos      Origin: America	Bonfire Night Curry Soup      Origin: Britain	Braised Asian-flavoured Pork with Simmered Wild Greens      Origin: British
Black Bean Huevos Rancheros      Origin: Mexico	Bonito con Cebolla y Tomate (Bonito with Onion and Tomato Sauce)      Origin: Spain	Braised Beef      Origin: British
Black Curry Powder      Origin: Sri Lanka	Boo Sauce (Ugandan Cowpea Leaves with Peanut Butter)      Origin: Uganda	Braised Egg Dumplings in Chilli Broth      Origin: China
Black Eyed Beans Jambalaya Recipe      Origin: American	Boo with Okra      Origin: Uganda	Braised Lamb Shanks with Cannellini Beans      Origin: Britain
Black Fungus Okra Soup      Origin: Nigeria	Booshala      Origin: Assyria	Braised Meatballs      Origin: China
Black Mustard Dumplings      Origin: Britain	Borage Flower Soup      Origin: Britain	Braised Neck of Impala with Peaches      Origin: Zimbabwe
Black Mustard Leaves, Tricorn Leek and Millet      Origin: Fusion	Borage Soup      Origin: Britain	Braised Pigeons with Cherries      Origin: Zambia
Black Pudding and Mash Cakes      Origin: British	Borage Soup II      Origin: Britain	Braised Roll of Beef à la Bearnaise      Origin: British
Blackberry Leaf Tea      Origin: Britain	Bori Bori      Origin: Paraguay	Bratwurst im Bier, Berin-art (Bratwurst in Beer, Berlin Style)      Origin: Germany
Blackberry Stem Candies      Origin: Britain	Borokhé      Origin: Mali	Brazilian-style barbecue beef skewers      Origin: Brazil
Blackcurrant Leaf Jelly      Origin: Britain	Borsh s Krapivoj (Russian Nettle Borscht)      Origin: Russia	Brazilian-style Venison with Rice      Origin: Fusion
Bladderwrack Tea      Origin: Canada	Bosanski Lonac (Bosnian Pot Stew)      Origin: Bosnia	Breakfast Burrito      Origin: America
Blanched and Part-dried Nettle Leaves      Origin: Britain	Bosanski Sarma (Stuffed Cabbage Leaves)      Origin: Bosnia	Breakfast Miso Soup      Origin: Japan
Blossoms of Health Tea      Origin: American	Boscastle Marinated Mackerel      Origin: England	Brenneslekake (Norwgian Nettle and Honey Cake)      Origin: Norway
Bo Kho (Spicy Beef Stew)      Origin: Vietnam	Bosnian Goulash      Origin: Bosnia	Brennesselszopp (Nettle Soup)      Origin: Luxembourg
Bo-Kaap Kerrie (Cape Malay Curry)      Origin: South Africa	Botswanan Cabbage      Origin: Botswana	Bretby Sandwiches      Origin: British
Bo-Kaap Kerrie Poeier (Cape Malay Curry Powder)      Origin: South Africa	Bottle Masala Meatball Curry      Origin: India	Brine-pickled Mushrooms with Herbs      Origin: Britain
Bobotie (Curried Meat Loaf)      Origin: South Africa	Botvinia (Green Vegetable Soup with Fish)      Origin: Russia	Brined and Roasted Turkey      Origin: America
Boeuf et Feuilles de Manioc (Beef and Cassava Greens in Peanut Sauce)      Origin: Gabon	Boudin Créole (Creole Black Pudding)      Origin: French Guiana	Brined Cabbage Sarma      Origin: North Macedonia
Boiled Fiddleheads      Origin: American	Boudin Créole Rouge (Creole Black Pudding)      Origin: Guadeloupe	Brinjal Bhaji      Origin: Britain
Boiled Ham      Origin: Britain	Bougna      Origin: New Caledonia	Brithyll wedi'i serio gyda Stwnsh Bara Lawr, Samffir, Sbigoglys a Phys (Seared Trout with Laver Mash, Samphire, Spinach and Peas)      Origin: Welsh
Boiled Hogweed Shoots      Origin: Britain	Bougna      Origin: Wallis Futuna	Broccoli and Stilton Soup      Origin: Britain
Boiled Meats Ordinary      Origin: British	Bouillabaisse      Origin: France	Broccoli Pasty      Origin: England
Boiled Peanut Chaat      Origin: India	Bouillabaisse II      Origin: France	Brochettes de Poulet Mariné aux Arachides (Marinated Chicken Skewers with Peanuts)      Origin: Mali
Boiled Round of Beef      Origin: British	Bouillabaisse III      Origin: France	Brodo di Carne (Italian Meat Stock)      Origin: Italy
Boiled Shoulder of Mutton      Origin: British	Bouillabaisse with Rouille and Croutons      Origin: France
Boiled Thin Flank of Beef      Origin: British	Bouillon d'awara (Awara Broth)      Origin: French Guiana

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