If you made a New Year’s resolution to get healthy, exercise more and eat more greens—you’ll want to read this.
After 58 cases of E. coli food poisoning have been reported in the United States and Canada since mid-November, The Public Health Agency of Canada along with the Canadian Food Inspection Agency and Health Canada’s investigation of the outbreak identified romaine lettuce to be the source of the bacteria. Here in the U.S., the CDC found that the type of E. coli making people sick in both countries is closely related genetically, meaning the source of infection in the U.S. is likely the same. While the CDC’s investigation is ongoing and they have not made a determination on the source of the outbreak, Consumer Reports recommends avoiding romaine lettuce until more information is released. But don’t let that stomp out your salad-eating New Year’s goals—here are eight leafy greens to eat instead this month.
Green Leaf Lettuce
It might not be as crunchy as romaine, but it’s the closest thing you’ve got right now. Plus, it’s just as delicious and nutritious.
If it’s crunch you crave, reach for cabbage. It’s even crunchier than romaine and is great in slaw, tossed in a mixed green salad, as a topper for tacos or even roasted in wedges.
This peppery green will take any salad up a notch. After trying it once, you may just make it a regular staple in your salad repertoire.
Spinach is much more tender than romaine, but also more versatile. Eat it fresh, cooked or even in a smoothie.
This typically cooked green mimics the texture of romaine nicely, though it is more bitter. Try it in a salad with roasted veggies to slightly wilt the leaves.
The young, early version of a superfood favorite is easier to eat in a salad than its mature counterpart.
This ultra-tender lettuce is great in a salad or for making lettuce wraps.
And, of course, you can never go wrong with an instant salad that has diverse flavors and textures from mixed greens.