The bitter flavor of greens can be intimidating and keep them off our plate.
We suggest you don’t ignore them though. Adding a yummy dressing that blends the acidity of apple cider vinegar with the sweet of maple syrup, helps cut that bitter flavor = More bitter greens please!
Why we want to eat bitter greens in the fall
Not only are bitter greens nutrient dense and full of antioxidants but they are also used as a prebiotic for vital gut microbiome health. Because bitter greens are packed with fiber, they also lend a hand to satiety, digestive ease and absorption of nutrients.
Choose a mix of fall bitter greens: 4-5 cups
- arugula
- watercress
- endive
- radicchio
- romaine
Marinade
- 1 shallot, minced
- 1/4 cup olive oil or avocado oil
- 3 Tablespoons toasted sesame oil
- 2 Tablespoons apple cider vinegar
- 2 1/2 teaspoons maple syrup
- 2 teaspoons Dijon*
- 1 teaspoon Tamari
Whisk together OR shake ingredients in a glass jar till mixed well.
Pour marinade over greens, toss and let marinate for 10 minutes before serving.
*In the middle of winter, I swap out Dijon for Tahini and the rich velvety texture is warming.
