OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
last night. Had to wash it down with water.)

Anyway, I think I'll be getting a lot of them in my new-to-me-this-
year CSA subscription. So... what can I do to make them tasty? Any way
to tone down the bitterness? Also, what leafy greens are not bitter?
I'm familiar with a large variety of Asian greens (eg, bok choi, napa
cabbage, pea tips, etc), but what "American" greens are not bitter?
(Chard?)

Thanks for your knowledge,
June