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

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 ...

Leafy greens make great companions to wraps and sandwiches by adding crunchiness to the bite with nutrients. Try using large ...

Whether you're just beginning your gardening journey or simply looking for an easy addition, this leafy green is as ...

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, ...