Bitter greens recipes, together with stir-fries, pastas, salads and soups

Collard greens are well known in the southern United States, and for great cause: They go superbly with barbecue and other hearty Southern staples. Cooked down, collard leaves get beautifully silky, and consider as effectively to a braise as they do to a very simple saute.

There are a few types of mustard greens, and of course, some are linked to the seeds used to make a well known, zippy yellow condiment. Curly leafed mustard greens are much more typical to grocery merchants in the United States, and you’ll identify them by their frilly edges. They carry some of the bite you know from mustard. Food author Julia Turshen likes to blanch them, “taming their bite and also creating the significant bunches much more manageable.”

Oh indeed, kale. You will most possible locate eco-friendly curly kale and its darker hued, flatter-leafed and less bitter cousin, lacinato kale, at the grocery keep. And no make any difference wherever you are, you will discover anyone who hates the stuff. We feel there are kale recipes — uncooked or cooked — out there that even haters could get behind.

Light eco-friendly and pine cone-shaped, endive can make fairly, crunchy and edible “canoes.” That crunch is very best harnessed uncooked in salads and snacks — you can tuck a filling of your decision into the leaves. I assume their bitterness is greatest complemented with brilliant, juicy fruit these types of as oranges, grapes, apples and the like.

Mediterranean Crunch Salad. Pile up chickpeas, cheese, peppers and far more into endives, then scoop up for a delicious and mild — but filling — meal.

You could be familiar with arugula’s sharp, peppery bite in salads the place it works in tandem with a host of other flavors, relying on the form of salad. Arugula can be eaten contemporary, wilted or even blended into a pesto.

Swiss chard is related to beets, and you could possibly discover a related earthiness in each. Independent, chop and cook the stems prior to the leaves. Cooking will pull the bitterness out and depart chard tasting far more like spinach.