Let’s face it: dark, leafy greens can be bitter!
Fortunately, there are easy ways to make them super yummy.
We’ve all heard that we should eat more leafy, green vegetables. But eating lots of greens consistently can be a difficult task due to their bitterness. However, that taste comes from a healthy source: minerals taste bitter, especially calcium, which is present in greens. So, the more bitter the greens, the higher the calcium content they have.
If getting more calcium isn’t enough motivation to eat your greens, there are several ways to ease the bitter taste.
Adding fat can balance out the bitter taste. Besides olive oil, you can add avocado, nuts or seeds to salads for a burst of fat. When cooking greens, coconut oil, butter and ghee can create a satisfying and less bitter taste.
mix the greens
Mixing bitter greens with milder greens tones down the strong flavor. Spinach, romaine and butter lettuce are great options that you can pair with kale, arugula, collard and beet greens.
dress with sweetness
Dressing your salad or sauteed greens with a little bit of sweetness does wonders. Below is a perfect recipe from Jo Robinson and Eating on the Wild Side:
Honey Mustard Vinaigrette
¼ cup vinegar of your choice
1-2 tbsp freshly squeezed lemon juice, lime juice or orange juice
1 tbsp honey
1-2 garlic cloves, finely minced or pushed through a garlic press
1 tbsp prepared mustard or 1 tsp powdered mustard
¾ tsp salt, more or less to taste
Freshly ground black pepper to taste
1 cup extra virgin olive oil, preferably unfiltered
Combine all ingredients except the olive oil. Slowly drizzle the oil into the mixture.
need more help with making healthy food choices?
We hope these tips improve your salads and sautéed greens, and keep you going back for more! Bitter greens/dark greens are really good for you. In our world, the more the better.
At Healthy Nest Nutrition, we have a variety of recipes to keep you inspired, energetic and satisfied. Schedule a free 20-minute phone consultation with a Healthy Nest holistic nutritionist.