Kale is still trending. It's true. Bitter is a key menu trend for this year, reports FSR: "Consumers are demanding more of the bitter flavors typically present in vegetables such as cauliflower, collards, kale, and Brussels sprouts as well as India pale ales and bitter tinctures in cocktails."
Bitter-tasting vegetables (and fruits) are typically high in health-promoting phytochemicals, so from a nutritional perspective, I find the FSR article encouraging. And wearing my culinary hat, wow! Bring on the bitters.
Bitter foods can be overpowering, but with a little planning, these foods enhance meals with flavor, texture and nutrients. Chefs quoted in the article give tips for balancing bitterness on the plate, such as using vinegar, and pairing with smoked foods or sweet foods.
Here two delicious and easy recipes I developed for the Produce for Better Health Foundation that feature bitter greens:
