Don't toss the leafy greens that come attached to your beets! They're just as edible and even slightly sweet. You can sauté them, braise them, or fold them into a warm omelet, pasta dish, or ...

Wilty or soggy lettuce is a major bummer. If you want a crisp, clean, fresh salad every time, an expert is here to help with ...

Kale and spinach both have nutrients with anti-inflammatory and antioxidative properties. Comparing kale vs. spinach, is one ...

Leafy greens, infamously, are regularly recalled for contamination. They're the vegetables most likely to get you sick according to a 20-year study of California’s contaminated produce. One of ...

According to a study published by the CDC that examined 17 different nutrient markers (i.e., potassium, fiber, protein, and calcium) of 41 “powerhouse fruits and vegetables,” watercress scored ...

A new study from the University of Illinois Urbana-Champaign examines factors that affect E. coli contamination on five different leafy greens -- romaine lettuce, green-leaf lettuce, spinach, kale ...

Leafy greens can become contaminated with pathogenic E. coli or other bacteria through splashes of soil or contaminated irrigation water in the field, or through processing and handling. Growers ...

We wanted to learn more about the susceptibility of different leafy greens. “At room temperature or higher, E. coli grows very fast on lettuce, but if lettuce is refrigerated at 4C, ...