I saw a program recently on American TV showing that there's a flavour in greens that some people react to much more than others. They are genetically opposed to it from genes that they inherit from their parents. So if your parents give you a hard time about not eating your greens - blame them!
I found the show - here it is.
I DO blame my maternal ancestors for my not being able to eat sprouts and most leafy greens come to that, as they all followed the practice of cooking them for at least 40 mins (and yes, the same for cabbage even though they barely need 2 mins cooking in normal kitchens) and
adding bicarbonate of soda to the cooking water 'to keep them green'
To this day on the odd occasion where I'm backed into a social corner and can't 'not' eat sprouts as it might cause offence, I have to cut them up into small enough portions to not have to chew as well as
swallow - so the horrid little balls of pus (which is how I think of them even if they're cooked properly) literally spend as little time as possible in my mouth. If I don't then my tongue takes charge and ejects the horrid things
My housemate loves them so I actually cook them for him, but I never
eat them myself even though I quite like the smell of them raw now I'm adult enough to overcome my repugnance to actually tolerate prepping them.
To be fair to mum the excessive steaming time and especially the bicarb thingie
seems to be the favoured cooking method of vegetables except curiously, potatoes
in the south-west...