Making green leafy vegetables palatable?

[Guest guest]

In my CR experimentation I've made incredible amounts of progress in

the amount of healthy foods I now eat. But try as I may, I still don't

find green leafy vegetables (cabbage, kale, romaine lettuce)

palatable. Since they're so important to health-does anyone know of a

way to make them palatable. Something simple would be really great so

I could eat it during school. I was thinking along the lines of

perhaps chopping it up finely, adding a source of protein (beans,

meat, fish) and some sort of sauce.

Thoughts?

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