Hiding greens in the food I cook, bc I’m a toddler

Okay, they’re not literally hidden, but they’re added to things they won’t be tasted in. Spinach & kale are my go-tos. They cook down and have very little flavor. If I’m making pasta, I’m probably at kale. For some reason, spinach is the reliable breakfast add-on for me. Scrambles, grits, breakfast burritos all get spinach out of the freezer (or fresh, if I’ve found a big, beautiful bunch somewhere).