I had to train myself to eat vegetables in the first place. I have a well-trained sweet tooth, which often does not lend itself well to vegetable consumption since many vegetable have a complex flavor profile with clear bitterness.
But for the sake of raising children with well-rounded palates and for the countless health benefits vegetables offer, I did it. I bought the veggies, I prepared them and I ate them. The best news is that I really got to love them. Not in a "Boy, I'm craving some lima beans right now" kind of way, but I love their flavors and textures and the way they make my body feel after I eat them. Plus, they look really pretty on a plate.
As winter moved into spring, I felt it was time to get back on the semi-abandoned vegetable wagon and I chose to embark on an adventure with baby bok choy. Bok choy (in this case I have 
chosen mini-size so an entire head is as long as an extended hand) is a mild flavored Chinese cabbage with ever-so-slightly better leaves and crunchy, ever-so-slightly sweet stalks. It's an ideal flavor profile for someone like me whose grown up tastebuds do not need anymore sweet encouragement and are not quite bitter lovers.
Bok choy always makes me think of hydration since the stalks and leaves are full of moisture that just seems to drench my tongue.
I slice the entire vegetable in stir-fry. It can also be used in soups or simply steamed. You can also braise it in broth and it will neither lose its shape or flavor nor lend any harsh flavors to the broth you're preparing.
This is a dish I threw together for dinner last night using bits and pieces of food from my freezer and refrigerator: Shrimp stir fried with bok choy, snow peas and mushrooms. It was satisfying and delicious.
What vegetable please your palate?
chosen mini-size so an entire head is as long as an extended hand) is a mild flavored Chinese cabbage with ever-so-slightly better leaves and crunchy, ever-so-slightly sweet stalks. It's an ideal flavor profile for someone like me whose grown up tastebuds do not need anymore sweet encouragement and are not quite bitter lovers.
Bok choy always makes me think of hydration since the stalks and leaves are full of moisture that just seems to drench my tongue.
I slice the entire vegetable in stir-fry. It can also be used in soups or simply steamed. You can also braise it in broth and it will neither lose its shape or flavor nor lend any harsh flavors to the broth you're preparing.
This is a dish I threw together for dinner last night using bits and pieces of food from my freezer and refrigerator: Shrimp stir fried with bok choy, snow peas and mushrooms. It was satisfying and delicious.
What vegetable please your palate? 
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