Avoiding E.Coli: 6 Leafy Green Alternatives to Romaine

The news has been flooded with people getting sick from a recent nationwide E.coli outbreak. It seems the disease has affected those who consumed romain lettuce. The Center For Disease Control’s statement suggests eliminating the leaf completely. Washing the greens well won’t even do the trick.

Romain lettuce is commonly used for wraps, salads and in sandwiches. Without this tasty treat available to us, it forces us to explore other alternatives.

Here are a few substitutes for your consideration:

Chard

This green packs a lot of vitamin k, calcium and more. It’s great for your bones and is a good fit for greens in a sandwich.

Kale

Kale has become incredibly popular over the past few years. It’s commonly steamed and also used in salads. It is also used for juicing due to its firm texture and stems. Loaded with vitamin A and C, it makes a great daily leaf.

Spinach

Spinach is an amazing green with lots of flavor when steamed. It’s small leaves and fullness fills a salad bowl perfectly when raw. It’s also great for mixing with other greens. Tons of iron makes this leaf a for sure win.

Collard Greens

Collard Greens are great cooked and even raw. They are a tasty side dish seasoned with garlic. A popular trend in California includes using raw leaves in wraps instead of tortillas.

Arugula

Many people recognize arugula for its slimmer leaves and bold flavor. It’s great in a salad alone or mixed with other greens. Antioxidant rich also.

Bok Choy

Bok Choy is a common leaf used in Chinese food. It’s strong taste works well in broths, noodles and stir fried veggies. It has lots of vitamin k and antioxidants.

All of these leafy greens have great benefits for us all and the added value of fun for our taste buds. Enjoy!

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