I am NOT one of them. Neither are the kids. Slathered in gravy is about the only way steamed greens get eaten in large portions usually.
A month or so ago I bought Alice Waters' "The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution". There is a ton of good info in it for both the budding and the experienced home cook.
Lots of amazing, fairly simple recipes too!
So. Chard and spinach are coming on strong around here. I harvest the chard when it's smaller than my hand (now, since I've learned that those big ol' leaves aren't that tasty) and the spinach small also. They just taste better that way - those little baby leaves. Muahhahaha.
Here is the recipe (at AARP of all places): Chard Fritatta
Please ignore my stack of clean (!) dishes and pretend you're just here for the food part.
Eggs from my mom's hens.
Some day I'm going to have a saute pan that these babies can just sliiiiide out of...but then there may be much less laughter involved!
We grated a little cheddar on top, and everyone ate as much as they could! No bitter green taste, just a clean, delicious, nutrient-dense dish. Perfect.
All of these photos were taken with my cell phone - sorry!! My mom went on vacation...with my camera.