Weight management (who gets fat off of salad?), Reduces mood disorders such as anxiety, depression and PMS, High in dietary fiber...no more constipation :), Rich in folic acid and vitamin C, potassium and magnesium, Lowers cancer, cardiovascular disease, high blood pressure, High magnesium content helps with diabetes and high blood pressure (again), High in antioxidants which prevent cancer
I liked this description from this website. It explains the tastes of dark leafy greens, as most people are just use to the genetically modified sweeter tasting greens.
"Green, leafy vegetables provide a great variety of colors from the bluish-green of kale to the bright green of spinach. Leafy greens run the whole gamut of flavors, from sweet to bitter, from peppery to earthy. Young plants generally have small, tender leaves and a mild flavor. Many mature plants have tougher leaves and stronger flavors. Collards, Swiss chard, bok choy, and spinach provide a mild flavor while arugula, mizuna and mustard greens provide a peppery flavor. Bok choy is best known for use in stir-fries, since it remains crisp, even when cooked to a tender stage. One should always choose crisp leaves with a fresh vibrant green color. Yellowing is a sign of age and indicates that the greens may have an off flavor."
The best thing you can do is increase your greens, chop it up small and throw it in pasta, stew, mix it in different salads. Find any way to increase your intake of natures medicine for optimal health.