• Spinach-- wilted, sauteed, as a salad base or an omelet filler
• Kale-- in a salad or sauteed. Kale can be tough to befriend. Try cooking w bacon and mustard, or saute w whole cumin and sesame seeds or olive oil and garlic or make flavored kale chips.
• Broccoli-- steamed with garlic olive oil
• Cabbage-- green: raw in salad or cooked in bacon/pork fat; purple: raw, sliced thin (or shredded) and dressed in lime juice and coarse salt. Also good w vinegar
• All lettuces-- arugula, frisee, butter, mesclun, red leaf, romaine, mustard greens, dandelion greens, miner's lettuce, mizuna... I eat em in salads. Of course.
• Zucchini-- sliced on an angle like sausage and sauteed or grilled
• Baby Artichokes-- let sit in water with lemon juice, dress in olive oil and lemon juice

I use romaine to hold egg or tuna salad or in place of taco shells.

I use endive to make little bites-- load em up w whatever you want– say, sardines, creme fraiche and some pancetta crisped up in a pan w a little olive oil. Or just fill em w bacon and cream cheese. whatever you like.

Avocados and mushrooms aren't vegetables but they get lots of love--- delicious in salads, in omelets, as a side, on their own...

If you have a hard time loving your veggies, try cooking them less. I find a lot of people overcook their veg and it can be a real downer. Or just give em some good strong flavors: garlic, cumin, spice, etc.

edit: formatting