That is so true right? I am only thinking about how modern humans have evolved to like bitter things, think double espresso black coffee, bitter 90% chocolate, and so on. Normally, as I understand it, bitter things are symbols of poison and we evolved to dislike bitter food. I may have it totally wrong, but it is something I have seen in my own exploration of food. Various plants/greens are bitter, but I love them in a salad.
Interestingly, another green, the herb that scares me, is the cape sorrel (Oxalis pes-caprae (or African wood-sorrel)) because of how delicious it is. It is used in various dishes in traditional South African foods like "waterblommetjie bredie" (water flower stew). But due to the high oxalic acid content, I am always worried about eating too much. It is probably not that dangerous.