Endive, escarole, broccoli rabe, rapini, dandelion greens, and mustard—these bitter greens thrive in the bitter cold. They also thrive in a whole mess of cozy, wintry dishes, from creamy pastas to sharp, punchy salads, and hold up well to virtually any preparation method, whether pickled, roasted, stewed, or left crunchy and raw.
So when the weather turns bitter, turn to bitter greens. Layer broccoli rabe onto a herb-topped pizza, temper the bite of dandelion greens with a warm bacon vinaigrette, or just round up a mess of bitter leaves and tuck them into a cheesy quesadilla. Whatever you do, don't forget to eat your (bitter) greens—here are 24 ways.
How do you use bitter greens? Or do you skip them in favor of milder spinach and chard?
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now