Simple to use.Easy to clean.
Automatically feeds greens and cleanly separates the stems. Removable, dishwasher-safe components make cleanup a breeze.
Precision, perfected.
Quickly cut fresh greens into stunning, uniform, restaurant-quality ribbons, customized to your preferred width and length.
*simulated product animation*
Precision, perfected.
Quickly cut fresh greens into stunning, uniform, restaurant-quality ribbons, customized to your preferred width and length.
Your health goals.Achieved together.
Personalized health monitoring, consumption data, and goal tracking through the KATA app.
Are you eating enough leafy greens?
40% of Americans have at least 1 major preventable long-term (chronic) disease like diabetes, heart disease, hypertension.
Leafy greens are among the most nutritious vegetables rich in fiber, vitamins, and minerals and have been proven to reduce the risk of preventable long-term diseases.
Join the 26% of Americans already enjoying leafy greens by adding them to your meals for a simple and powerful step toward a healthier you.
Leafy green vegetables are among the most powerful foods to add to your diet. There is strong scientific evidence that shows leafy greens can lower the risk of preventable long-term (chronic) diseases.
Leafy greens have a natural mix of nutrients that are easy to absorb and contain fiber only found in minimally processed leaves. These nutrients work together to support your health. The USDA recommends eating 2-3 cups of raw or 1 cup of cooked leafy greens per day. Adding leafy greens to our diets is a powerful and simple step toward better health.
PUBLISHED EVIDENCE
- A long-term study of over 1,400 women found that regularly eating leafy greens can lower the risk of heart attack by 29% and clogged arteries by 47%
- A large review of 16 long-term studies found that regularly eating leafy greens may reduce the risk of dying from heart disease by up to 49%, stroke by up to 82%, and coronary heart disease by up to 54%
- A long-term study of more than 53,000 people found that leafy greens may lower your risk of heart disease by up to 26%
- A study followed 542,778 women for over 16 years found that eating leafy greens regularly may lower your risk of colorectal cancer by 12%
- A major review of 6 studies found that eating one and half servings of leafy greens per day may lower your risk of developing type 2 diabetes by 14%
* The information on this site is for general knowledge only and should never replace personalized medical advice from your doctor or another qualified healthcare provider.
Popular leafy green varieties.
Bok Choy
Bok choy (also known as pak choi or Chinese cabbage) is a leafy green vegetable belonging to the Brassica family,…
Chard
Name may come from Swiss botanist; used in Swiss cuisine (e.g., Capuns); colorful stems; “superfood.”
Collard Greens
Collard greens are a leafy, green vegetable and a member of the Brassica genus of plants, just like broccoli,…
Kale
Kale is a vegetable belonging to the cabbage (Brassica) family. It has characteristic tough center stems and long…
Spinach
Spinach is thought to have originated in ancient Persia (modern-day Iran) and was introduced to Europe in the 11th…
Bok Choy
Bok choy (also known as pak choi or Chinese cabbage) is a leafy green vegetable belonging to the Brassica family,…
Chard
Name may come from Swiss botanist; used in Swiss cuisine (e.g., Capuns); colorful stems; “superfood.”
Collard Greens
Collard greens are a leafy, green vegetable and a member of the Brassica genus of plants, just like broccoli,…
Kale
Kale is a vegetable belonging to the cabbage (Brassica) family. It has characteristic tough center stems and long…
Spinach
Spinach is thought to have originated in ancient Persia (modern-day Iran) and was introduced to Europe in the 11th…
Bok Choy
Bok choy (also known as pak choi or Chinese cabbage) is a leafy green vegetable belonging to the Brassica family,…
Chard
Name may come from Swiss botanist; used in Swiss cuisine (e.g., Capuns); colorful stems; “superfood.”
Collard Greens
Collard greens are a leafy, green vegetable and a member of the Brassica genus of plants, just like broccoli,…
Kale
Kale is a vegetable belonging to the cabbage (Brassica) family. It has characteristic tough center stems and long…
Spinach
Spinach is thought to have originated in ancient Persia (modern-day Iran) and was introduced to Europe in the 11th…