Several years ago, I posed the question: can we learn to like greens?  See, I know that leafy greens are good for us.  There is a lot of nutrition packed into one little serving!  And many of the nutrients are vitamins that are not found in particularly large quantities in most other foods.  But we hate greens.

Oh, we don’t mind a few raw leafy greens in salads.  The sweeter ones, like Romaine lettuce or spinach.  But so many of them are so bitter – and when we’ve had them cooked, they’ve always been so slimy. (Ugh.)

But I’ve suspected all along that perhaps much of the problem is the preparation.  We don’t like the recipes we’ve tasted.  So when I first got my bundle and looked over The Veggie Book, I decided to try out the recipe for Sautéed Kale with Garlic.  My daughters thought I was something of a traitor when I picked up the kale from the grocery store.  (It’s such a pretty vegetable, though, isn’t it?  All ruffly.)

I assured them that I was not planning to make kale every day for a week or anything like that, but that I figured that if we try a new recipe for a vegetable we think we don’t like, on occasion, then eventually we may find some we actually do like.

And the verdict is…it’s not awful!  The kale was still not anyone’s favorite.  But several of us ate ours and didn’t mind it too much.  (It definitely looked more appetizing like this than as the brownish slime we’ve had in the past!)

With the leftover kale, I made kale flakes (also from The Veggie Book), so it didn’t go to waste, but we don’t have to eat it again just yet.

So…maybe we can learn to like greens.  How ’bout you?  Are there any foods you’ve had to learn to like?  What recipes, tips, or tricks helped tip the scales in their favor?

This post is being shared at Healthy Tuesday, Healthy Tips & Tricks Tuesday.