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Manfred comments on Yet More "Stupid" Questions - Less Wrong
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1) Greens with good nutrient contents, such as kale, spinach, asparagus, or the delicious butter lettuce (but not iceberg lettuce, yuck).
2) Sulfur-containing vegetables such as onion, broccoli and cabbage (the Proper recipe for cabbage is to slice it into thin strips and saute it in sesame oil - try it).
3) Variety is good. Eat bell peppers! And some carrots! Have you ever in your life tasted fennel? How many different colors of "green" beans to they sell at your local market?
The Proper recipe for dark green vegetables is to fry them at high heat and then add vinegar (ideally rice vinegar and fish sauce, as in pad see ew). Otherwise they are inedibly bitter.
If you're cooking for yourself, try them lightly steamed first. There's huge variation in human sensitivity to bitter tastes. I personally have very weak sensitivity to bitter tastes. Your "proper recipe" would ruin dark green vegetables for me.
I figured anyone not sensitive to bitterness would already have found an acceptable way to prepare dark green vegetables and wouldn't be turned off them by trying my recipe (as I was by years of "lightly steamed" greens).
Note, though, that the frying should be quite brief and very little oil should be used.