Please share your green vegetable cooking ideas

Depends on the vegetable. Broccoli and brussels sprouts and asparagus are all delicious roasted. All of those and zucchini and green beans are delicious sauteed. I use a bit of olive oil (sometimes other oils, depending) in both preparations. Steaming is good too, but I prefer sauteeing or roasting. Cucumbers I really only like raw (plain, dipped in hummus, in a salad, in gazpacho or a smoothie), and celery I also like raw or in a soup, mostly. (I'm going with green vegetables, but all of this also applies to non green ones, like cauliflower.)

I really usually do a simple prep with just a mix of veg, a little oil, salt and pepper, sometimes garlic, but for something more elaborate I will do a sautee with mushrooms (often add mushrooms anyway), pine nuts, and at the end dill or another herb. Playing around with herbs and spices is a good idea.

For greens themselves many are good raw in a salad or smoothie. For cooking, I like them in an omelet, in a soup, tossed on to a mix of sauteed veg for a stir fry, or sauteed on their own with oil and garlic, often finished with a splash of vinegar. Spinach, chards, beet and turnip greens, mustard and dandelion greens, kale, bok choi, cabbage, and of course collards, etc., are all good cooked this way, and so the non green radicchio and endive,

Another option is boiling which of course is really traditional for greens like cabbage and collards and mustard greens, and also can be delicious--the normal trick is to include a source of fat but of course that adds calories and there are lots of tasty vegan collard green recipes that are lower cal and IME good. But I like fast, so once I learned they could be sauteed deliciously, I converted to that most of the time.

Stir fry - you can pack a lot of leafy greens, as well as broccoli, shredded Brussels sprouts, green beans, and cabbage into a stir fry. Kale and chard hold up well during cooking, and you can toss in spinach at the end to wilt it a little. Spicy pork and green bean stir fry is one of my favorite foods.

Eggs - frittatas, omelets, scrambled eggs - I put spinach in all of them. Broccoli goes great here too. Make muffins out of eggs and saute a bunch of spinach to add to them. You can also add them to hash and top with an egg. I like sweet potato, Brussels, and ham.

Saute with a little bacon - just a little bacon will give veggies a ton of flavor. Brussels with bacon and a little balsamic vinegar? Amazing. Cooked cabbage? Kale? It works with everything.

Grilled - toss in a little oil, salt, and pepper and toss on the grill. Asparagus is great grilled, so are zucchini strips.

Roasting - so many options, 400 degree F oven and some oil. You can add Italian seasoning, ranch seasoning, season salt. I like garlic, onion, and a little cayenne personally. Broccoli florets with oil, garlic, and Parmesan cheese is super tasty.

Salads - beyond just lettuce. Shredded cabbage and Brussels work really well with heavier dressings like Caesar. Broccoli slaw. Roasted veggies with lemon and feta over salad greens. Kale too (you may want to "massage" the kale - the internet will give you directions. Just makes it more tender in its raw form).

Pepper slaw (bell peppers, cabbage, apple cider vinegar, Dijon, etc)
Roasted/sautéed w/balsamic vinegar
Pizza
Steamed w/bourbon chicken
Stir fried w/white wine sauce flavored w/your choice of herbs/lemon
Pasta salad
Cajun chicken pasta

I'll stop, I'm getting hungry

I also like to juice my raw greens with an added fruit for taste (usually an orange).

Steaming is good for leafy greens to keep the nutrients. Just buy a steaming basket and put the greens in a pot with a lid.

Blanching is another way to keep the nutrients. Boil a pot of water, put greens in the water, wait 1-2 minutes, and scoop them out. Don't overboil greens or you lose the nutrients.

I like to stir-fry other vegetables in a little olive oil (a good fat).

Seasoning: I use just a little salt or McCormick's has a garlic-pepper spice you can shake on if you want to skip the sodium.

I hate boiled veggies :sick:

To get a huge variety of different veggies, stir fry is my go to. But add them right at the end of cooking so they stay crunchy. I stuff as many different kinds as will fit in my wok.

I also bake broccoli, cauliflower, asparagus and mushrooms. Lay out on a baking tray, spray over olive oil and sprinkle with lemon juice, parmesan cheese, garlic powder, salt n pepper and bake til crunchy. I use ranch as a dipping sauce.