Far too often, nutrition advice can feel inherently confusing and unnecessarily convoluted. When am I supposed to eat? What’s the best bang-for-my-buck workout? Do I actually need a probiotic? The complex questions abound—which is why we’re dedicated to answering them all here at CS. But when it comes down to it, a few pieces of universal advice apply. Prioritize sleep, move your body in a way that feels supportive and joyful, seek purpose in your everyday, and eat a colorful diet that’s rich in a variety of nutrients. But on the topic of that final seemingly simple truth, there’s one part that always throws me, and I imagine many others, for a loop: how to add more dark leafy greens to your diet.
Greens powders? Just one piece of the vitamins, minerals, and fiber-seeking puzzle. Yes, in a pinch, these blend-and-go options get the job done. But oftentimes, what these solutions suggest is that we haven’t made it far from our picky eater adolescence and have to hide all the good-for-you foods under the guise of something more palatable. Newsflash: The world of dark leafy greens is vast and rich. Some picks are hardy and spicy while others tend to be more mild and tender. There are those that work best in soups and other leafy greens that take center stage in vibrant, verdant sauces. Conclusion? There’s no shortage of ways to work these nutrient-dense wonders into your diet.
That’s why I tapped holistic nutritionist Mia Rigden, MS, CNS, and the founder of RASA to share all there is to know about getting our greens not only on the reg, but in the most delicious and simplest way possible. Keep scrolling for Rigden’s expert tips—plus six recipes to get you started.