We know that certain foods are good for us, but what if we don't know how to cook them? Or even worse, what if we simply don't like the way they taste? Put on your chef's hat and apron, and get that knife and fork ready. Once you try these delicious methods of incorporating healthy foods into your diet, there's no looking back.

Dark green leafies
Brussels sprouts, kale, spinach and other dark-green leafy vegetables contain important phytochemicals that may help prevent age-related blindness caused by macular degeneration, according to Elizabeth Johnson, Ph.D., of the Gastrointestinal Nutrition Laboratory at the Tufts Center on Aging in the February 2001 issue of the Tufts University Health & Nutrition Letter. They're also packed with vitamins A and C, fiber, folate and magnesium.

Try these tips for dark-green leafies you won't be able to resist:

• For the sweetest flavor, choose small, bright-green Brussels sprouts. Add a stalk of celery to the cooking water to decrease the cabbage-type odor. Cook quickly until just slightly crisp for the very best flavor.
  
• Add a dash of lemon-pepper seasoning or grated Parmesan cheese to Brussels sprouts or kale for super flavor.
  
• Remove the tough stems on kale, and eat only the tender leaves. You can simply toss kale with other greens and vegetables in a salad or stir-fry, or add a handful of chopped kale to your favorite soup.
  
• Tender greens such as beet greens, spinach and Swiss chard are tastiest when wilted. Wash thoroughly with cold water, then place in a large pot and heat over medium-high heat for 3 to 5 minutes. Drain, press out any moisture and chop. Sauté with minced garlic, Parmesan cheese, fresh ginger or slivered onion.
  
• Bitter greens such as collards, kale or mustard greens have a more assertive taste. Instead of wilting, cook 8 to12 minutes to mellow their flavor. Try seasoning with lemon juice, garlic, red pepper flakes or hot pepper sauce and vinegar.
  
• Don't be afraid to substitute frozen chopped greens for fresh. Simply skip the wilting or blanching, and heat with your favorite seasoning or add to soup or a stir-fry.