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Cooked leafy vegetables make up a significant percentage of our diet today, but archaeologists and archaeobotanists have discovered that leafy greens were first served 3,500 years ago in West Africa.
More than 450 prehistoric pots were investigated by teams from Germany's Goethe University and the University of Bristol in the United Kingdom, and 66 of them had signs of lipids, or compounds that are insoluble in water.