Happy Vernal Equinox, when we mark nature’s changing of seasons. We welcome spring, when the world sloughs off its cold, crusty mantle and awakens to the new. It’s time to turn over — and eat — a new leaf.

Think tender, sweet spinach; vibrant, earthy kale; frilly, peppery arugula; bright-stemmed chard; astringent dandelion greens — all the glorious green leaves of spring. From cool jade to deep jungly green, they’re more vibrant in color, flavor and nutrients than that pale bowling ball of supermarket iceberg lettuce.

Alas, you don’t care. Greens have suffered the stigma of being healthy — as if that’s a bad thing. If you knew there was a pill that was anti-inflammatory and immunity-enhancing, rich in vitamins C and A, iron, calcium, folate and a wealth of antioxidants, you’d pop it at once. Spring greens have all that plus all kinds of phytochemical majesty and mystery. They also contain fiber, as much, if not more, than the packaged, processed foods that boast of their fiber content. What’s more, the leaves of spring are easy to digest and don’t leave you feeling like the fiber bar you ate last week is still hanging around in your stomach today.

Still not sold? Don’t let the sheer abundance of spring greens elicit panic. Relax. These greens at their most tender and need very little. They don’t want to cause a fuss. And they would like to stay green. There’s no need to boil them down to a pot of misery: Enjoy the freshness of the season by tossing new leaves with other vegetables, fruits, nuts, beans or whole grains.

Think of spring greens not as healthy (though they are), nor as food to be feared (because they’re not). They’re your golden — and green — opportunity to commune with spring, with tenderness and the fresh, local abundance coming soon to a farmers market near you.

It’s officially spring, so celebrate with all the lovely leafy greens of the season.