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:

Page 31 of 32

Turbot in Kerala Red Curry Sauce      Origin: India	Vary Amin'anana (Rice with Greens and Minced Beef)      Origin: Madagascar	Vine Leaf Sarma      Origin: North Macedonia
Turkey Curry      Origin: Britain	Vary Amin'Anana (Hot Pepper Beef)      Origin: Madagascar	Vine Leaves Stuffed with Fennel, Salami and Eggs      Origin: Albania
Turkey Curry with Yams      Origin: Fusion	Veal Stock      Origin: Britain	Vinegar and Oil Pickled Mushrooms      Origin: Britain
Turkey Keema Curry      Origin: Britain	Veau Roulé aux Herbes Sauvage (Rolled Breast of Veal with Wild Greens Stuffing)      Origin: Switzerland	Vodhino Casarolas (Roast Beef Casserole)      Origin: Cyprus
Turkey Piccata on Grilled Rolls      Origin: American	Vegan Aubergine Dhansak      Origin: India	Vodhino Stfadho (Grilled Pork Cutlets)      Origin: Cyprus
Turkey Rendang      Origin: Fusion	Vegan Burritos      Origin: American	Vospapur (Armenian Lentil And Spinach Soup)      Origin: Armenia
Turkey Steaks with Redcurrant Glaze      Origin: Britain	Vegetable Alecha      Origin: Ethiopia	Vryonoye Miaso Po-Russki (Boiled Beef Russian Style)      Origin: Russia
Turks and Caicos Boil Fish and Grits      Origin: Turks Caicos	Vegetable Bhaji      Origin: Britain	Waldmeister Bowle      Origin: Germany
Turks and Caicos Coconut Chicken Curry      Origin: Turks Caicos	Vegetable Curry      Origin: Kenya	Waldmeistersirup (Sweet Woodruff Syrup)      Origin: Germany
Turks and Caicos Jerk Seasoning Paste      Origin: Turks Caicos	Vegetable Ndiwo      Origin: Malawi	Waldorf Hotel's Waldorf Salad      Origin: American
Tuscan Sausage Gnocchi      Origin: Britain	Vegetable Pilau      Origin: India	Walkie Talkies      Origin: South Africa
Tuvaluan Fish Curry      Origin: Tuvalu	Vegetable Salad      Origin: British	Wara Enab (Egyptian Stuffed Vine Leaves)      Origin: Egypt
Uburobe (Plantain Sticks)      Origin: Burundi	Vegetable Soup      Origin: Britain	Warm Potato, Watercress and Bacon Salad      Origin: Britain
Ujeni Ndiwo      Origin: Malawi	Vegetable Tagine      Origin: North Africa	Warm Salad of Oyster Mushrooms      Origin: Britain
Ukpo      Origin: Nigeria	Vegetarian Chow Mein      Origin: Fusion	Water Mint Pesto      Origin: Britain
Ukrainian Borscht      Origin: Ukraine	Vegetarian Jollof Rice      Origin: Fusion	Watercress and Cobnut Soup      Origin: Britain
Ukrainian Sausage from Lviv      Origin: Ukraine	Vegetarian Paneer Curry      Origin: Britain	Watercress and Ramson Soup      Origin: British
Umpach-zashchi (Flour Soup)      Origin: Turkmenistan	Velouté à l'Oseille (Cream of Hibiscus Leaf Soup)      Origin: Senegal	Watercress and Roast Garlic Soup      Origin: British
Umu Rapa Nui      Origin: Easter Island	Velouté Marin (Velvety Marine Sauce)      Origin: France	Watercress and Spinach Soup      Origin: Britain
Unakkameen Thenga Chammanthy (Dry Fish Chutney)      Origin: India	Venison Curry Bunny Chow      Origin: South Africa	Watercress Greens      Origin: Britain
Untú de Peixe (Deep-fried Fish Balls)      Origin: Guinea-Bissau	Venison Liver Pâté      Origin: Britain	Watercress Sauce      Origin: British
Urap Sayur (Blanched Vegetable Salad with Spiced Coconut Topping)      Origin: Indonesia	Ventrem Plenum (Stuffed Pig's Stomach)      Origin: Roman	Watercress Soup      Origin: Britain
Urticae (Nettles)      Origin: Roman	Verdolaga con Queso (Purslane with Cheese)      Origin: Mexico	Watermint Flower Ice Cream      Origin: Britain
Uruguayan Salsa Criolla      Origin: Uruguay	Victoria Sandwiches      Origin: British	West African Meat Kebabs      Origin: West Africa
Uruguayan Tuco      Origin: Uruguay	Victorian Beef Vindaloo      Origin: Anglo-Indian	West Sumatran Fish Curry      Origin: Sumatra
Usilampatti Kozhi Kuzhambu (Chicken Kuzhambu)      Origin: India	Victorian Chicken Korma      Origin: Anglo-Indian	White Cabbage Salad      Origin: Mauritius
Utka s Kapustoj i Brusnichnym (Duck with Cabbage and Cowberry)      Origin: Russia	Victorian Green Saag with Prawns      Origin: Anglo-Indian	White Crab and Cabbage Shanghai Buns      Origin: China
V'sachy (Pumpkin Leaf Stew)      Origin: Zambia	Victorian Pickled Vindaloo      Origin: Anglo-Indian	White Curry      Origin: Fusion
Vaca Atolada (Beef Ribs with Cassava)      Origin: Brazil	Victorian Pish-pash      Origin: Anglo-Indian	White Veal Stock      Origin: Britain
Vadouvan Curry Powder      Origin: France	Vietnamese Pho      Origin: Vietnam	Whole Chicken Soup      Origin: China
Valentine Flower Salad with Champagne Vinaigrette      Origin: Britain	Vin d'Epiné (Blackthorn Leaf Wine)      Origin: France	Wigilijna Zupa Grzybowa (Polish Christmas Mushroom Soup)      Origin: Poland
Valerian Hot Chocolate      Origin: Britain	Vincentian and Grenadinian Paime      Origin: Saint Vincent	Wild Carrot Greens Pickle      Origin: Britain
Varutharacha Kozhi Curry (Varutharacha Chicken Curry)      Origin: India	Vincentian Buljol      Origin: Saint Vincent
Varuval Chicken Curry      Origin: India	Vindaloush with Fungee      Origin: Caribbean

Page 31 of 32