Local leafy vegetables have long been an important part of people's diets in Africa. They are nutritious, affordable and adapted to local growing conditions and cultural traditions. They are cheap, readily affordable and rich in different micro-nutrients and are therefore crucial for the food and nutrition security of poor families in rural, peri-urban and urban areas. However, they have become neglected by consumers because of their association with poor rural lifestyles and low-status foods, thus putting at stake the dietary diversity, nutrition and health of local populations. Research, promotion and consumption of African Leafy Vegetables (ALV) have been going on in Kenya for many years. Increasing the presence of ALV in local food chains (in production, transformation, transport, commercialization and consumption) can tackle nutrition-related health issues, improve sustainable diets and contribute to the economic empowerment of women. The increase of ALV in food chains supplying cities, ensuring, for example, their availability in supermarkets, is key to improve urban diets. This practice describes methods to promote the consumption and growing of ALV to strengthen food security and ensure more sustainable, regional and seasonal diets.