So I've been following the BTD for about 3 weeks, and I am totally sick if spinach.  I'm a little nervous to try the greens I see at the grocery store (except for leeks, i like them).  I'm afraid they are going to be bitter!
Are they all prepared about the same (ie sauteed with olive oil, a little salt, maybe some stock) or are there better ways for different greens?

yeah they're all prepared about like that....some just take longer, I like mine to be soft to the fork...check the kale and collards thread...

click on any vegetable in typebase and scroll all the way down to possible recipes using that  particular green.

you can also use greens in stirfry - adds a bit of variety - my favourite for stirfry is kale

a lot of greens are slightly bitter but they do not all taste the same - try them and you might just be surprised how nice 'bitter' can be

Sauteed, stir-fried, steamed, baked and roasted...drizzle olive oil or ghee (candy on your veggies), many different salads and away you go.  Yummilicious.

Debra

It's as simple as you stated, hope_floats.

You may want to try beet greens.  They are beneficial for blood type A's.  Once cooked or lightly wilted, they are succulently sweet and are a very enjoyable 'greens' to eat if you are unaccustomed to this vegetable category.

As well, I sometimes have broken up the leaves and eaten them raw in fresh salads.

Alia

Forgot to add other mild greens I enjoy: rainbow chard, red chard, dinosaur kale, collard greens, young dandelion greens (older or larger dandelion greens seem to have a stronger/different taste), escarole (very good cooked or raw and beneficial for A's), romaine lettuce.

Alia

Thank you all for your ideas!  
It encourages me to be a little more adventurous in the produce dept, especially with the beet greens, I love beets!

I encourage you to visit The Wedge, other local co-ps, or Whole Foods.  

They have an abundant variety of various greens; and some are locally grown when in season or available.

Alia

Thanks, Alia, I have visited them before and they are great.  I only wished I lived closer!  I am more south of the river, and we have a little co-op down here called Valley Natural Foods that is quite a bit smaller than the Wedge but still has great supplies.  I try to shop there whenever my pocketbook allows it!

I like the garden greens that Costco sells BIG container and reasonably priced some are a little bitter but thats good IMHO we need bitters to help digest our foods.

hope_floats - I haven't been to Valley Natural Foods as I'm closer to the cities.  But we are so lucky to have so many awesome coops throughout the metropolitan area.

Rodney - The bitter greens are probably dandelion greens; they are great for liver health.

Alia

It might have been mentioned already . . . I just skimmed . . .

But another good way to start with greens is mixed with winter squash . . . either as a soup or a stew/mash.  The sweetness of the squash combines well with the bitterness of the greens.  (I'm thinking kale or collards here.)  But bitter is not quite the right word . . . there can be a little bite, but not really bitterness.

My personal favorite greens are brocolli leaves.  I can only get them in any quantity in the summer from the farmer's market, but to me they don't have as much of that bite.

If one can tolerate beans, greens and beans go great together, especially in soup form.

Wilted greens go well in soups, as well--especially with the winter months ahead of us.  

The greens meld with the soup and provides a nice warmth and color.

Alia