Nate doesn't like green things, except for salad. He especially doesn't like greens that verge towards bitter, like collards and kale. Unfortunately, it's that time of year when the grocery box is full of these things. And I like them, having a penchant for bitter tastes (Campari and tonic water being my favorite examples).
My not-so-sneaky plan is to just make them, regardless of Nate's preference. He seldom eats them, but it means more lunch for me the next day. The grocery box people are nice enough to include a letter with recipes specific to each week's box. A few weeks ago, they had a recipe for collard greens, which I made to great effect for the Southern BBQ cookoff. It involves a little garlic, raisins, and orange juice, which soften the bitter edge of the greens (I think).
It goes something like this:
Blanch the greens (which you've washed and torn/sliced into bite sized pieces)
Shock them in ice water
Soften some garlic in a bit of olive oil in a saute pan
Put the drained greens in the garlic-y pan, along with some raisins
Squeeze half an orange in with the greens (drink the other half's juice, if it's nice and ripe)
Cover the pan for a few minutes to braise the greens
I mixed this with some brown rice for what turned out to be a ridiculously healthy meal. Tonight, to repent, I'll have something cheesy or meaty.