I realized once I embraced a plant-based diet that I needed to increase the number of selections in my veggie repertoire. For example, now I try leafy greens that I used to pass by without a second glance. I learn as I go, adding them to recipes to determine which ones I like. I discovered that I love swiss chard. When steamed the delicious flavor of the tender leaves and stems brings me back for seconds. To give a comparison, I find the taste of swiss chard less astringent and less pungent than spinach.
Keep in mind, with experimentation comes triumph and failure. My son came to visit when I was incorporating some mystery greens--which my husband failed to identify when he picked them up from our local farmers market--into a big pot of soup simmering on the stove top. My son took one whiff and dubbed my creation "fart stew." So you can't win them all. Have a laugh and move on.