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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Curd Raita      Origin: Pakistan	Daging Bumbu Bali      Origin: Indonesia	Dessert Dulse Oatcakes      Origin: Ireland
Curly Dock Seed Flour Biscuits (Curly Dock Seed Flour Flour Biscuits)      Origin: Britain	Dahi Murg (Yoghurt Chicken Curry)      Origin: India	Devilled Eggs II      Origin: Britain
Curried Baked Cod with Cauliflower and Chickpeas      Origin: Fusion	Dahi Murg (Yoghurt Chicken Curry)      Origin: India	Dhaba Mutton Curry      Origin: India
Curried Baked Hake with Cauliflower and Chickpeas      Origin: South Africa	Dakbungalow Chicken Curry      Origin: Anglo-Indian	Dhal Dhokla      Origin: India
Curried Beef Gratin      Origin: African Fusion	Dakbungalow Curry Powder      Origin: Anglo-Indian	Dhal with Hogweed Shoots      Origin: Britain
Curried Beef in Red Wine      Origin: Britain	Dakhine      Origin: Senegal	Dhallo Black Curry (Cuttlefish Black Curry)      Origin: Sri Lanka
Curried Beef Kebabs      Origin: British	Dal Makani (Black Dal Curry)      Origin: India	Dhaltjies (Cape Malay Chilli Bites)      Origin: South Africa
Curried Cabbage      Origin: West Africa	Dal Tadka (Lentil Curry, Restaurant Style)      Origin: India	Dhania Chicken (Coriander Chicken)      Origin: India
Curried Chicken and Peach Salad      Origin: America	Dal Takda (Lentil Curry, Restaurant Style)      Origin: India	Dhansak Masala      Origin: India
Curried Chicken Soup      Origin: Scotland	Damaa      Origin: Sudan	Dhiafora Parayiemista (Mixed Stuffed Vegetables)      Origin: Cyprus
Curried Fireweed Shoots      Origin: Canada	Dambou (Rice Couscous with Moringa)      Origin: Niger	Dholl      Origin: Mauritius
Curried Fishcakes      Origin: Zimbabwe	Dan Dan Noodles      Origin: America	Diod Dail Poethion a Cedowrach (Nettle and Burdock Drink)      Origin: Welsh
Curried Lamb Chops      Origin: Fusion	Dan Dan Noodles II      Origin: Fusion	Diod Sinsir Rhiwbob (Rhubarb Ginger Beer)      Origin: Welsh
Curried Prawn Noodle Soup with Stevia      Origin: Fusion	Dan Waké      Origin: Niger	Diod Sinsir, Rhiwbob a Dail Gwyllt (Ginger, Rhubarb and Wild Greens Drink)      Origin: Welsh
Curried Rice      Origin: Fusion	Dandelion and Orange Curry      Origin: Britain	Directions for Geese and Ducks      Origin: British
Curried Spinach with peanut butter      Origin: Burundi	Dandelion Greens      Origin: Britain	Djerba-style Grilled Prawns      Origin: Tunisia
Curried Squash, Coconut and Lime Soup      Origin: Solomon Islands	Dandelion Pizza      Origin: American	Djouka de Fonio (Fonio Couscous with Vegetables)      Origin: Mali
Curried Tempura Grasshoppers      Origin: Fusion	Dandelion Potato Gratin      Origin: Britain	Dock Rissoles      Origin: Ancient
Curried Wild Mustard Greens with Beans      Origin: Fusion	Dandelion Ravioli      Origin: British	Dolma (Stuffed Grape Leaves)      Origin: Azerbaijan
Curry Breadfruit      Origin: Trinidad	Dandelion, Ham and Rice Soup      Origin: Britain	Dombrés haricots rouges (Red Bean Dombrés)      Origin: Guadeloupe
Curry de Boeuf au Yaourt (Beef Curry with Yoghurt)      Origin: Mauritius	Dantina Soppu Gashi (Red Amaranth Curry)      Origin: India	Dombrés Poulet (Chicken Dombres)      Origin: Martinique
Curry de Lotte Bretonne (Breton Monkfish Curry)      Origin: France	Daraba      Origin: Chad	Dominica Crab Callaloo      Origin: Dominica
Curry de pollo y coco (Chicken and Coconut Curry)      Origin: Dominican Republic	Dau Khuon Xao Lan (Curried Tofu Stir-fry)      Origin: Vietnam	Dominica Curried Goat      Origin: Dominica
Curry Mouan (Chicken Curry)      Origin: Cambodia	Daube de Banane Plantains (Daube de Banane)      Origin: Seychelles	Dominica Sancocho      Origin: Dominica
Curry Trey Ruah (Curried Snapper)      Origin: Cambodia	Daube de chevreuil (Venison Daube)      Origin: France	Dominica Spicy Guacamole      Origin: Dominica
Curry Vert avec Poisson, Cuit à Vapeur (Steamed Green Curry with Fish)      Origin: France	Daube de Provençale (Provençal Daube)      Origin: France	Dominican Mountain Chicken      Origin: Dominica
Cuspajz (Croatian Cabbage and Potato Soup)      Origin: Croatia	Daube de Thon (Tuna Daube)      Origin: Mauritius	Domoda Dieune (Domoda with Fish)      Origin: Senegal
Custard for Puddings      Origin: British	Davondjin (Ossetian Ramson and Cheese Filled Pie)      Origin: South Ossetia	Dongo (Fish with Cassava Leaves)      Origin: Congo
Custard Pudding      Origin: British	Deadnettle and Chilli Soup      Origin: African Fusion	Dover Sole with Salt Marsh Greens      Origin: Britain
Cymas et Cauliculos (Baby Greens in a Celery Mint Sauce)      Origin: Roman	Deadnettle Greens      Origin: Britain	Dovga (Pea and Sorrel Soup with Meatballs)      Origin: Azerbaijan
Cyri Cig Oen a Chennin (Welsh Lamb and Leek curry)      Origin: Welsh	Deadnettle Purée      Origin: Britain	Dovi (Peanut Butter Stew)      Origin: Zimbabwe
Cyri Cocos a Dail Gwyrdd (Cockle and Greens Curry)      Origin: Welsh	Deep-fried Turkey      Origin: Fusion	Draenog y Môr Gyda Saws Dail Surion Bach (Sea Bass with Sorrel Sauce)      Origin: Welsh
Cyri Oen Cymreig (Welsh Lamb Curry)      Origin: Welsh	Delicious Curry Soup      Origin: Anglo-Indian
Daello Thiyal (Sri Lankan Cuttlefish Curry)      Origin: Sri Lanka	Demok (Taro Leaves in Coconut Milk)      Origin: Palau

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