Play with the prep method
Cooked versus raw, roasted versus steamed—how you prepare some foods can have a dramatic effect on their flavor. Certain cooking techniques—like broiling, grilling and roasting—bring out natural sugars in many bitter vegetables. Can’t stand the taste of steamed broccoli? Try slow roasting it at 400 degrees for 20 minutes and serving it with a tangy dipping sauce or reduced-fat ranch dressing. Likewise, if you don’t care for steamed or sautéed spinach, mix raw spinach with sesame dressing. Sometimes it’s the temperature or texture of a food, rather than the flavor, that you’re rejecting.