Scott Keatley, RD, explains nutrient density scores and highlights the nutritional benefits of Chinese cabbage, chard, beet greens, and spinach. He discusses the nutrient density score, which reflects essential nutrient content relative to calorie count, and describes the bioavailability of vitamins and minerals in these leafy greens. Scott also shares insights into the nutrient retention during cooking, suggesting light steaming or sautéing to balance nutrient preservation and digestibility.