— Anne Erdfelt

You know, as far as nutrient density, kale I think definitely tops out the list. And then spinach, collard greens and charred are right along there as well too. But if you don't like the taste of spinach, that's fine. If you're eating these other nutritious greens, that's fine, just keep with what you like. Um, you're getting a huge amount of nutrition just out of those greens, and if you're switching between them, that's great. It keeps some variety in there. But if you're not a fan of spinach, then by all means don't eat it. Go towards the other greens that you like a lot more. Now you can replace those greens for the things that spinach might be into as well. Like, so like, I don't know, like a, like a spinach artichoke dip or something like that. You can absolutely put something like a kale or a collar in those, depending on how you cook them, um, in the same technique that you would use in a spinach. So just think that, uh, when you see spinach in a recipe, if you're really not into it, you can, uh, swap out other ingredients to replace that instead of the spinach. Um, and you know, it won't have the, the spinach flavor, so it might, uh, surprise you and some of your guests at the same time.