In Africa and in particular, Sub-Saharan Africa, it is estimated that there are more than 45,000 species of plants, of which about 1,000 can be eaten as green leafy vegetables. Most of the latter fall within the category of African Leafy Vegetables (ALVs). ALVs are also known to be rich in vitamins, proteins, minerals and micronutrients such as selenium, zinc, potassium, beta-carotene, iron, folate, copper and iodine. They have also been found to have medicinal value in addressing illnesses such a diarrhea, eye and renal ailments, hypertension and even HIV/AIDs. A two-year project focusing on setting up community enterprises producing and marketing ALVs was initiated by the Participatory Ecological Land Use Management (PELUM) Network in January 2009. Entitled “Scaling-Up Sustainable Agriculture and Livelihood Improvement (SUSALI), the project focused on enhancing the production, consumption, value addition and marketing of ALVs within the four cultural groups in Kenya. This was part of PELUM’s initiative to promote culturally favored ecological farming systems in a bid to address rampant poverty, food insecurity and malnutrition among resource poor local farming communities. Thanks to projects like these, ALVs, traditionally eaten by mainly rural communities, are fast becoming popular among the middle and upper sectors of African society while improving farmers’ livelihoods substantially.