t like until we tried them grown organically -- collards,
kale, beets with tops, parsley, watercress, dandelion greens, red
kale (sweeter than green kale), cabbage (wonderful for you when fermented or cultured and with a host of varieties), broccoli, etc. Some of these might bother you but most won't, and cooked they will bother you less than raw, since many really aren't digestible raw even though people are eating them raw a lot lately, such as kale. So go and experiment.