Savoy cabbage

Fresh savoy cabbage is well-tolerated and doesn't carry significant histamine or known triggering properties in its raw or cooked form.

• Fresh vs. fermented — the same cabbage family that gives us low-histamine savoy also gives us sauerkraut, which is high in histamine due to bacterial fermentation; the form makes all the difference

• Cooking is fine — steaming or sautéing savoy cabbage doesn't raise its histamine level the way aging or fermenting would

Fresh savoy is a good leafy option, just different from its fermented cousins.