Yes, that is fascinating about the bitter gene! I love most greens raw or cooked any way, especially sauteed. So does my son. He will eat a quarter of a cabbage before you can get it in the pan if you'll let him!
On the other hand, my son likes cilantro, and I don't. Besides licorice, it is the only herb that I really don't like. A little doesn't bother me too much but, recently I've started asking when ordering in restaurants because some chefs throw fresh cilantro all over everything. Apparently, it's the "in" herb these days. Ick!
For me, beet greens win over chard. (so far, I'm trying a new chard this year)
Real spinach wins over Malabar spinach. (Malabar has a mucilaginous texture to me. But I didn't try it sauteed, so it might be better that way)
Cabbage usually wins over Kale (but I'm trying three different kinds of kale this year that are supposed to be good)
Turnip greens and collards are close. Sometimes I prefer one, sometimes the other. Both are fantastic with a little vinegar or, better yet, a scoop of homemade Chow Chow.
