Sautee, stir fry, smother them in cheese or butter, dip in high fat dressings or dips...

BUT ALWAYS REMEMBER YOU NEED TO EAT NATURAL FIBER!

You can have two to three cups per day of:

alfalfa sprouts, daikon, mushrooms, arugula, endive, parsley, bok choy, escarole, peppers, celery, fennel, radicchio, chicory, jicama, radishes, chives, lettuce, romaine lettuce, cucumber, mâche, sorrel

These salad vegetables are high in phytonutrients and provide a good source of fiber.

You can have one cup per day of these veggies if salad does not exceed two cups. The following vegetables are slightly higher in carbohydrate content than the salad vegetables:

artichoke, celery root, pumpkin, artichoke hearts, rhubarb, asparagus, chard, sauerkraut, bamboo shoots, collard greens,
scallions, dandelion, snow peas, bean sprouts, dandelion greens,
spaghetti squash, beet greens, eggplant, spinach, broccoli,
hearts of palm, string or wax beans, broccoli rabe, kale, summer squash, brussels, kohlrabi, tomato, bean sprouts, leeks, turnips,
cabbage, okra, water chestnuts, cauliflower, onion, zucchini

If a vegetable, such as spinach or tomato, cooks down significantly, it must be measured raw so as not to underestimate its carb count.