At least four times a week I steam up some silver beet to go with my (insert meat of choice here) and some spuds and probably carrots or pumpkin. And I just can’t get enough of it.
Thankfully, the complex where I live has a small ‘community garden’ that is growing silver beet as well as rhubarb and other miscellaneous veggies, but it’s the beet I adore. When walking my doggo in the morning, I detour via the garden and rip some leaves off for my dinner that night. Fresh, organic AND free.
I always bung in some bok choy (or similar Asian green) when doing a stir-fry, and spinach is something I now buy frozen to add to casseroles etc. After years of being short-changed on spinach…buying a bunch, and ending up with a teaspoon of green…I learned my lesson well.
At least silverbeet/chard doesn’t wilt down like spinach.
I’m enormously dedicated to raw green onions (scallions) as a garnish. Maybe it’s from my childhood because my Mom used them a lot. Firm and crunchy with a very mild taste, they’re a great addition to a very long list of my favourite food garnishes.
I came to say spinach also! Husband doesn’t really care for it, so I sometimes substitute arugula in recipes.
Second best, brussels sprouts. However, no matter how much you love them, they are not a breakfast food. Learned that the hard way!
I’m also a big fan of chard, arugula, and spinach, and which one I prefer depends mostly on how I’m using it: Arugula, for instance, is a great salad green, but I wouldn’t cook with it. I don’t hate on kale, like some folks do, but for my money, anything kale is good for, chard is better.
But for the top spot, I have to go with dandelion. My family’s most beloved Easter tradition is the dandelion salad we make every year. Unfortunately it’s a very limited season: You have to harvest the greens before the blossoms appear, or it gets bitter (this is why it’s specifically an Easter tradition).
Green and leafy? (which a couple of the answers above aren’t): I’ll have to vote for spinach; though because it does cook down so I don’t usually get much in the freezer, and eat it mostly in season. It’s a short season crop here; our summers these days are too hot and it just bolts.
Chard’s good too; I usually sautee it with garlic and olive oil. It holds up better in the heat.
I’m not a huge fan of green leafy vegetables. I do enjoy some fresh endive. And cooked chard is one of my favorites. I can enjoy it. I have a guilty enjoyment of fresh sweet iceberg lettuce. Like crunchy water, fresh and delicious. I like Boston lettuce and romaine lettuce, too.
I really dislike arugula, it has a strong taste that i find unpleasant. And kale is the tough bitter member of an otherwise tasty family. (I like cabbage, both raw and cooked, cauliflower, broccoli, brussel sprouts… But I’ll take a pass on kale, that you very much.) Maybe I’ve never had good dandelions, but the ones i tried were also tough and bitter.
Heading into “vaguely like green leafy vegetable” territory, i love artichoke and enjoy fresh asparagus, although i like the fat white asparagus in Germany more than the thinner green stuff i get at home. Fiddleheads are the most expensive nasty vegetable I’ve ever tried. They look so pretty, and taste so unpleasant.
I like parsley in moderation, hate cilantro, and have a mild dislike for the various onion greens. Onions need to be cooked for me to enjoy them.
I mildly like to love almost all of them. I’m a little eh on most cooked lettuces, but still use them as salad bases. Love chard, cooked spinach, bok choy, green cabbage (Savoy, less so), brussel sprouts and just about all crucifers, really. Arugula is fine. Asparagus is excellent.
But I hate kale when it is the star of the dish. Can tolerate it in small quantities in a soup or something, but it most other use cases the texture is off-putting. Even the “young and tender” stuff kinda sucks.
Some family members have tried making it, and I’m told the results were decent, but I don’t drink. In any event, it’s certainly not a “green vegetable”.
My favorite is probably mustard greens, but I’m quite fond of turnip greens, broccoli rabe, kale, Swiss chard, spinach, … offhand I can’t think of any greens I don’t like
I don’t know about mustard greens, but there’s an invasive species around here called garlic mustard that’s delicious. I can understand why settlers would have brought it in for their gardens, but it unfortunately spread from there to everywhere.
