To be green, eat green: discovering the benefits of leafy vegetables.(Eating Right)(Column)

E Magazine | November 1, 2004| | Copyright

As a kid, the only salads I liked came from my grandma's organic garden: Give me glossy A bright leaves of romaine and curly leaves of chicory along with fresh tomatoes and I was in heaven. At restaurants I was always disappointed by salads: Anemic-looking iceberg lettuce was hardly appetizing to a young gourmet--or many other people for that matter.

Fortunately, the lame, limp lettuce that used to be de rigueur even in better restaurants has gone the way of legwarmers and shellacked hairdos. Today a plethora of lettuce types are easy to find in your supermarket. Even in ...

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