When it comes to diet, not in the sense of the regime of temporary and often absurd limitations of what we eat, but in the set of foods that we eat on a daily basis, the changes from one region or country to another are so significant that they get to the point of defining a culture. What for some is "daily bread", for others it is an exotic delicacy or food for the sick.
These differences are very notable in the consumption of fruits and vegetables, which are part of the essential diet of many peoples, as is the case of the so-called Mediterranean diet, while they are conspicuous by their absence on most tables of American carnivores.. My sister, for example, has made several unsuccessful attempts to put vegetables on her plate, but she continues to question "how can I eat those unsavory things". And it is that, although we know how beneficial vegetables are for health, in the kitchen, as in love, tastes cannot be imposed.
And if we try to consume more vegetables without enjoying them, we would end up, as Sabina would say, eating "an apple, twice a week, without wanting to eat", which will not be pleasant. The grace, and the key to success, are in incorporating the flavor of vegetables into the diet, learning to eat them for the taste and diversity they bring to the menu and, incidentally, improving your nutrition.
Instead of boiling a "piece of root" or trying to gobble up tasteless "green leaves," aim to explore the endless universe of vegetables and experiment with new recipes. You don't need to like them and learn to eat them all. To buy them, start small at regular supermarkets and continue with local farm markets and shops known as "ethnic". Very soon you will start to give pleasant surprises to your palate … and your health.