God, I have tried twice to respond to your private message and I think Voat is eating it. (It doesn't show up in the sent messages.) I'll just post it here so that anyone can enjoy it anyway.  I think the most important thing when starting to eat vegetables is seasoning. So many vegetable dishes that we eat are bland that we start to assume that all vegetables must be bland. Adding flavor to veg makes them a lot easier to eat, and I found a few recipes that really kick up the flavor without making you feel like you're eating rabbit food. "Traditional Southern" Collard Greens: wash and cut up collard greens (taking the stems off and cutting the central stem out of the leaves). Put them in a pot with enough water to cover. Add some salt pork (often sold as "fatback"). Cook for an hour to an hour and a half, until the collards are soft. If you like spice, you can add a jalapeno that's been "cleaned" (ribs and seeds removed), but don't get too adventurous because it will get very hot and can overpower the rest of the dish with flavorless heat. You'll end up with a savory, meaty-flavored side dish.  If you like sour things, you can add vinegar for a little bite. Glazed Brussels Sprouts: take a pound or so of brussels sprouts, trim, and take off any shady-looking outer layers.  Put them in a pot with chicken broth to cover. Add a quarter stick of butter. Simply boil until all the liquid is gone, and the pan is sizzling. You'll end up with savory, tender brussels sprouts with little of the bitterness that they're famous for. Roasted Asparagus: the simplest recipe in the world. Get fresh asparagus and "snap it" (hold the top and bottom and bend them together; keep the thin, tender part that snaps off). Line a sheet pan with foil and put the asparagus on it, adding pats of butter and sprinkling with kosher salt. Put it under the broiler for a few minutes, until the butter has melted and the asparagus is looking bright green. If you wait too long, you'll end up with unappetizing, limp sticks, so err on the side of undercooking. This is a dish that surprises people, because they assume they hate asparagus until they try this simple preparation. Roasted Cauliflower: Cut the florets from a head of cauliflower. Drizzle them with olive oil. Put them under the broiler until they start to brown, then take them out and sprinkle with smoked paprika and kosher salt. Extremely simple, extremely tasty. The common theme, really, is just to cook the veg in a way that will add flavor (meat, butter, spice, smoke) without making the vegetables unappetizing mush. The most general advice I can probably give is to buy a veg cookbook. A real one, not one aimed at fatties. I like Madhur Jaffrey's World Vegetarian. I think a lot of Westerners misjudge veg because we always treat them like a sideshow in a 1 meat + 2 sides meal structure, whereas a lot of other places (India, China, and Thailand in particular) make vegetables the stars in a lot of dishes.