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Don't Be Bitter!

Don't Be Bitter!

Bitter greens can be tough to use because, well... they're bitter! But if you know how to use them, they're really a nice type of green with unparalleled flavor–they add a little something special to your meal. Endive, watercress, frisée, broccoli rabe, escarole, and radicchio are all types of bitter greens, just to name a few. 'So how do I use these best,' you ask? We've got a few ideas below for some of our favorites: escarole, frisée, and radicchio. 

 

ESCAROLE

photo credit: Bon Appetit

 

Escarole goes best in soup! (Perfect timing–we're definitely in soup season right now.) It also goes great with beans. So, we recommend putting it in a sausage & white bean soup. Get our recipe for sausage & white bean soup here.

 

 

 

FRISÉE

photo credit: Amateur Gourmet

 

Frisée is perfect in a salad with fruit and a slightly sweet dressing. Think: strawberries and a lemon-honey vinaigrette, or blueberries and a honey mustard dressing. Or, follow along with our broiled blood orange salad recipe, featuring frisée.

 

 

 

 

RADICCHIO

Radicchio is one of the most bitter options, but grilling or roasting it really tones that down. When you're purchasing your radicchio, don't get it mixed up with red cabbage! The two can look very similar.

 

We recommend chopping a whole head of radicchio into fourths (or halves if your radicchio is small) and grilling it, then adding salt & pepper, shaved parmesan, and pine nuts on top. It's a great side to any fish or meats that you're throwing on the grill!