These Expert Tips Will Help You Eat More Bitter Greens, from Watercress to Radicchio

Bitter greens may not always be the top choice for home cooks, but their unique flavors and nutritional benefits make them a valuable addition to various dishes. From the sharp bitterness of radicchio to the lemony bite of sorrel, bitter greens offer a wide range of flavors. Expert tips on handling these greens in the kitchen include soaking radicchio in cold water to reduce bitterness, grilling greens like radicchio or escarole to caramelize sugars and balance flavors with acidic elements like vinegars or citrus vinaigrettes.

Mustard greens and broccoli rabe from the cruciferous family are known for their sharp, spicy flavors, adding a touch of peppery heat to dishes. Mustard greens can be infused with strong flavors like garlic and chili, while broccoli rabe can be sautéed in olive oil and deglazed with vegetable broth or white wine for depth. Collard greens from the Amaranthaceae family can be slow-braised with aromatics like onion and smoked paprika to reduce bitterness and absorb rich flavors, making them a hearty addition to dishes like wraps or casseroles. Watercress, a delicate water-loving green, can be lightly dressed with lemon and olive oil for raw preparations or blanched briefly for use in warm salads.