Curious about the hype but intimidated by the flavor? Here’s everything you need to know about why bitter greens are so good for you and how to make them actually taste good. Many of these veggies are members of the Brassica family, also known as cruciferous vegetables like broccoli, cabbage, and kale, among others. Bitter greens are so good for you because they are packed with vitamins and nutrients, including potassium, calcium, vitamins A and C, antioxidants, fiber, and even protein. Some common bitter greens include: Additionally, lab studies on malignant, chemoresistant human melanoma cells have shown that dandelion root extract (DRE) may have potential as a chemotherapeutic agent5. DRE is already used as a “detoxifying agent” for tumors of the lung, breast, and uterus, as well as digestive disorders. Bitter greens are also high in magnesium, which has been linked to a reduction of stress and anxiety symptoms9. Eating just half a cup of boiled spinach provides 20% of your daily value (DV) of magnesium. Just one more reason to eat your greens! Minced garlic, olive oil, and salt are also simple ingredients that can transform the flavor of a bitter greens dish. That said, some folks find that they are allergic to certain greens, particularly kale, mustard, and dandelion. It’s also possible to develop food allergies to foods that you eat regularly. If you find yourself in this group, obviously you’ll want to avoid the offending veggies. If you have questions about your diet or health condition—particularly if you have any digestive disorders—speak with your doctor first before introducing any new foods to your diet.
