Bitter Greens Recipes: 15 Greens and Vegan Recipes

Bitter greens might not sound appealing, but they are some of the most healthy and delicious foods on the planet. From the biting bitterness of dandelion greens to the mild bitter flavor of kale, these healthy greens come in all shapes and flavors- and even colors. That’s right- they’re not all even green! Join us to learn more about what bitter greens are, why they’re good for you, and take a look at 15 different bitter greens and a whole bunch of vegan bitter greens recipes.

What Are Bitter Greens?

As humans we love sweet foods, we crave salty foods, we can get behind some sour, and we never get enough umami- but the bitter flavor can sometimes be a little neglected. Most of the leafy green vegetables we eat can be divided into two categories- the sweet greens (like lettuces), and bitter greens (like arugula, kale, and mustard greens). These greens, typically dark green in color, and somewhat astringent. They range from mild to almost inedible in their bitterness, but they’re some of the best foods for your body. They’re typically available year round, but Spring can be a great time to find them fresh.

Why Eat Bitter Greens?

While bitter might be unappealing at first, it is an acquired taste- the way people grow to love the bitterness in coffee or wine. I think of them as sort of a taste bud reset- it stops you from needing your food to be super sweet or super salty, and puts it all in a better balance. But aside from broadening your pallet, bitter greens are incredibly healthy! While each green is a little different, they tend to contain high amounts of vitamins A, C, and K, and calcium, potassium, and folate. They also have high amounts of antioxidants, including flavonoids and polyphenols. They’re low in sodium and high in fiber. Bitter greens have been shown to be good for all sorts of things, from your skins health to preventing certain types of cancer

Vegan Bitter Green Recipes

If you’re sold on eating more bitter greens, we have some great vegan bitter greens recipes for you! We’ve separated them out by green, but many of them can work with different greens.

Kale

Kale has sort of a superstar/super-villain persona as a superfood people love or hate. It comes in different types, from the dark green, scaly dinosaur kale to the purple, frilly, blossom-like flowering kale. It is very mild, so if you’re new to the bitterness this might be the green for you. It is a little tough when eaten raw, but massaging it with a little salt and oil makes it more palatable.

Crispy White Kale Pizza with Mushrooms

One of the great features of kale is that it gets nice and crispy with a little oil in the oven. This white pizza uses that to add a layer of texture to this creamy white pizza. No better way to get some healthy greens in your life than on pizza!

White Bean and Kale Vegetable Soup by Yummy Mummy Kitchen

Soup is a delicious way to consume kale- it’s a silky addition to the vegetables and broth. White beans are another great kale partner, so this recipe from Yummy Mummy Kitchen really is bringing all the great flavors to the pot.

Stir-Fried Korean Sweet Potato Noodles (Japchae) with Kale

These stir-fried glass noodles are made with sweet potato starch, and are a staple in Korean cuisine. Kale adds a bit of freshness to this noodle dish- it’s a great option for meal prep!

Arugula

Unlike kale, arugula is very soft and tender, perfect for salads, but they also contain more of a bitter flavor than kale does. Eating a whole bowl of arugula plain might be difficult, due to the bitterness and spice, but smaller amounts or when mixed with a dressing can be downright delightful! Arugula wilts readily, so it can’t stand up to long cook times. Enjoy raw, or very minimally cooked.

Herb Roasted Potato and Arugula Salad by Veggie Inspired

This simple yet stunning salad pairs spicy arugula with calming, more neutral potatoes and fresh garden herbs, a perfect way to balance the flavors. It’s dressed simply with lemon juice, and is a great fresh way to enjoy arugula.

Arugula Topped Mushroom Flatbreads

Aside from being a great use of arugula, this recipe is made with working families in mind. It serves four, is done in less than 30 minutes, and the total cost of the recipe is less than $10. Plus, did we mention, arugula?

Arugula and Fennel Salad with Fried Lemons by Veganoisty

In case you’ve missed it, arugula and lemon are a great combination. But it never would have occurred to me to fry my lemons! The frying process carmalizes the lemons, and takes away the bitterness of the rind so it goes perfectly with bitter arugula.

Radicchio

Radicchio is actually a type of chicory (we’ll highlight some other chicory recipes later on), but it’s unique enough it deserves it’s own catagory. It looks almost like cabbage, but don’t let it’s purple color fool you- their crunchy leaves are as bitter as greens get! Radicchio becomes more mild when cooked, but can also be tamed with fats or acids.

Vegan Radicchio Pasta with Smoky Mushrooms and Olives

This recipe cooks the radicchio down, and pairs it with fat to make you crave the little burn of the bitter radicchio- and it’s pretty magical. If you try and avoid fat, remember that in order to absorb many of the nutrients bitter greens provide, you actually need to eat them with fats. Perhaps that’s why salads come with dressing!

Radicchio, Carrot, and Blood Orange Salad by The Circus Gardener’s Kitchen

Bright and vibrant colors, come through! This vibrant and flavorful recipe show how pops of crunchy, bitter radicchio can really offset sweeter flavors.

Radicchio Wraps with Spicy Peanut Tofu by Sweet Becomes Healthy

I’m sure you’ve seen lettuce wraps, but this is even better- radicchio wraps! Imagine that delightful bitter crunch holding spicy peanut tofu, creamy avocado, and sweet strawberries- that’s a colorful lunch!

Mustard Greens

The spicy leaves of the mustard plant are in fact from the same plant that the brown seeds are harvested to become the popular mustard condiment. They’re an important part of soul food in the United States, as well as being popular in Japanese and Chinese cusine. They’re more delicate than kale, and spicier, but not overwhelmingly so.

Massaged Mustard Greens Salad

Like many bitter greens, a quick massage with some salt and oil can help to tame the bitterness, and to make the greens softer and more enjoyable to eat raw. This salad tops mustard greens with smoky king oyster mushrooms, sweet bell peppers, and a tahini dressing.

Vegetarian Mustard Greens by Budget Bytes

While Southern-Style mustard greens are typically cooked with some type of salted pork, this recipe shows that making a vegetarian-style mustard greens is not only delicious, but affordable!

Amaranth Greens

I first had amaranth as not a green, but a grain. The seeds of the amaranth plant were one of the first domesticated, and are somewhat nutty and delicious, but the leaves are also edible. Some species have pink-red middles and green exteriors while some are a solid green. Amaranth isn’t very bitter- it’s often compared to spinach- so it’s a great option if you like milder greens.

Vegan Risotto with Amaranth and Herbs by the Foodie Corner

Since amaranth is most comparable to spinach, The Foodie Corner used it a lot like you would use spinach to make a green risotto. It’s light and herbed, and even contains a simple vegan parmesan to top it off!

Belgian Endive

Specifically we’re talking Belgian endive here- they’re football-shaped whiteish or red tightly packed leaves, with a crispy, juicy, cruchy texture and a delicate and bitter flavor. They are particually high in various minerals, and are best eaten raw or roasted.

Fennel and Apple Salad in Belgian Endive Cups

This light and delicate appetizer takes advantage of one of Belgian endive’s most fun characteristics- it’s shape! The make perfect little cups or spoons to serve charming bites, be it filled with a sweet anise salad, or an herbed cashew cheese.

Endive Salad with Pears and Almonds by Fri Fran

This salad isn’t your iceberg lettuce with ranch that you choke down so you can get to dessert- it’s a grown up salad, with sofisticated flavor combinations. The touch of bitterness against the sweetness of the pears is perfectly complimented by the almonds and dressed with a simple vinegarete.

Broccoli Rabe (Rapini)

Broccoli rabe (aka rapini) is most often found in Italian cuisine. It is made up of delicate leaves originating from an edible stem, topped with bunching buds the look somewhat like the tops of broccoli heads. Over time the heads of the rampini will turn yellow- look for ones that are nice and green to a fresher bunch. The bitterness of broccoli rabe is embraced, but often tamed a little by blanching the greens, serving with sausage, or cooking in olive oil.

Vegan Broccoli Rabe and Sausage Pasta by Sweet Simple Vegan

This is a veganization of a family favorite, featuring juicy vegan sausage, garlic, and sundried tomatoes to balance the bitterness in the brocolli rabe. Those flavors really do pack a punch all together!

Sautéed Rapini by Christina’s Cucina

This simple, 5-ingredient rapini (or broccoli rabe) shows that you don’t need a lot of bells and whistles to make good food. Becuase of it’s simplicity, you really can apprecaite the rapini for what it it (also there’s a story about goats and pediatricians in there, if you’re looking for a funny read).

Dandelion Greens

Yep, dandelions. Like the ones that grow wild everywhere, and people are constantly removing from their yards. Sometimes I’m shocked by how many common plants are edible- check out my foraged recipes for some more great inspiration. But if you’re not a forager, dandelion greens can also be bought in markets, sometimes around a foot long (makes me wonder about the size of the flowers on those plants!). I’ve found them to be some of the more bitter greens out there, ranging from “delicious” to “almost inedible”.

Spring Garlic Mustard and Dandelion Green Mini Frittatas

This dish combines the earliest edible plants out in spring to create foraged little masterpieces. They’re combined in chickpea-flour mini frittatas, and are flavorful, fresh, varied, and healthy!

Minestra: Healthy Beans and Greens by Christina’s Cucina

This Italian dish combines white beans with dandelion greens and cabbage for a dish that’s perfect as a healthy supper with bread. Take a tip from the author, and try serving it the next day for an even deeper and more flavorful meal!

Escarole

Escarole is often called broad-leaved endive, to distinguish it from frisee (curly endive). Not to be confused with Belgian endive, which is a type of chicory. Or maybe you should be a little confused. Escarole has a mild bitter flavor, and is enjoyed both cooked (they hold up well when cooked) and raw. Look for escarole near the lettuce in your supermarket.

Hearty Autumn Vegetable and Chickpea Soup by Go Dairy Free

This recipe is a perfect example of how escarole holds up to cooking in a way that other bitter greens like arugula or dandelion greens can’t. Featuring easily available and common ingredients, the butternut squash brings this escarole soup to an Autumnal place.

Mizuna

Beautiful, spiky, delicately and sharp mizuna is also called Japanese mustard greens. It’s native to Asia, and has a biting, peppery, bitter flavor- I like to think of it as a mix between mustard greens and arugula.

Mizuna Salad with Peanuts by Healthy Seasonal Recipes

I was sold on this salad the moment I saw it- it just looks so elegant with the spiky mizuna leaves and the edible flower garnish. The secret in pulling this salad together is all in choosing the right oil- and Healthy Seasonal Recipes has some guidence for you there!

Spicy Tofu Soup with Mizuna Greens by The Seasoned Vegetable

This Korean style soup is made with barley and mizuna, and while mizuna is often eaten raw now a days, this soup shows a cooked option. It’s also all made in one pot, which for me is a huge plus in the clean up department!

Stinging Nettles

As their name implies, there is a little bit of risk in harvesting stinging nettles- although nothing that a good pair of gloves can’t help with! And don’t worry, cooking totally destroys their stinging abilities, so you won’t end up with a stung tongue. I’ve never seen stinging nettles sold in stores, but they grow across the Americas and many other places on the globe. They’re filled with nutritional benefits, and have even been shown to reduce seasonal allergies!

Stinging Nettle Pasta with Vegan Parmesan

Stinging nettles have a lovely, savory flavor that go perfectly with the vegan parmesan, artichoke hearts, and edible violets in this pasta dish. While the noodles may look dainty and delicate, they’re bursting with robust flavors!

Savory Nettle Bread Pudding by Sharon Palmer

I love a good bread pudding, and everything is better savory, which is why this stinging nettle bread pudding is blowing my mind! Sharon Palmer also shares a trick for a no-cook method to remove the sting from the nettles.

Lentil and Nettle Soup

This is my first stinging nettle recipe, and it includes a pretty good guide for foraging and identifying them. This soup makes a broth so good, brothy soup lovers like me will be pushing lentils to the side to get at that brothy goodness. Oh, and the stinging nettles are pretty amazing too!

Watercress

This leafy green was a favorite with Roman soldiers, but has been mostly ignored since then. It is on the mild end of bitter greens, and is best described as a little peppery. It’s also on the tender side, making it great to be eaten raw in salads, but it’s also good cooked. It has a beautiful green color, and like many greens a short shelf life. Eat it while it’s fresh!

Spicy Soba Noodles with Wilted Watercress by Go Dairy Free

This recipe is originally from “Brassicas” by Laura Russell, a cookbook sharing recipes for kale, brussels sprouts, watercress, and other members of the healthy brassica family. Buckwheat noodles have a stronger and more distinct flavor than regular noodles, and that distinctivness lends itself well to the peppery watercress.

Watercress Chestnut Soup

This recipe happened before I got my good camera, or any photography skills, but it is still DELICIOUS! It uses fresh roasted chestnuts for a luxerious buttery smoothness, and the peppery bright, fresh watercress gives the whole soup a feeling of life.

Turnip Greens

There are many vegetables that we eat only part of, despite having other edible parts (for a lot more about that, check out this post 24 Zero Waste Root to Stalk Recipes). One of those often neglected bits are turnip greens, which is too bad because they’re delicious and often end up wilted in the trash. Texturally, they’re similar to collard greens but much more bitter than the mild collards.

Turnip Greens and Garlic Scape Chickpea Pancakes from Yup It’s Vegan

These chickpea pancakes are just loaded with great greens! They also use broccoli greens and radish greens- and I’m sure you could sneak a few more greens in there, just for some color balance 😉 They’ll only take about half an hour, so it’s  a great way to make a creative greens dish!

Frisée

Frisée is the other side of the endive family- curly endive. The frizzy leaves go from dark green to white in a delicate ombre patter, their flavor bitter but not overly so. Some people aren’t a fan because these leaves are almost more stem than leaf- I don’t get what they’re complaining about, but try it yourself and decide.

Orange Frisee Salad by Loam Agronomics

Quinoa, beets, and citrus all are at home on this hearty meal of a salad. The recipe gives suggestions to help work around what you have and what you like (which honestly is how salad should always be).

Sautéed Frisee and Oyster Mushroom Salad from Pickled Plum

This warm salad shows that crunch isn’t everything- sometimes gently wilted greens are more where you want to be. The savory oyster mushrooms make the whole dish more hearty, and is a great (lightly) cooked application of frisee.

Chicory Sauté with Coconut by Ujwala’s Delicacies

Chicory refers to both frisee and escarole, so try both with this recipe and see which is better! No matter which you choose, you’re sure to enjoy the creamy fresh coconut and peppery mustard seeds in this easy yet flavorful saute.

Collard Greens

I almost didn’t include collard greens, because while they are a bitter green, they’re just not that bitter. But if kale could make the list, collards should too. Collard greens aren’t very bitter, but they are thicker and tough. They work really well cooked, and can be stewed for long periods of time. That’s not to say they’re not good raw- they totally are, so I’ll give you two recipe, one raw the other cooked.

Collard Wrap Salad Bowl by Veeg

This Buddha-bowl meets salad, deconstructed wrap without the wrap creation let’s you play with fresh vegetables and colors like a kid with a crayon box. Finely chopping the collard greens makes them super easy to eat, no cooking needed!

Zesty, Garlicky Collard Greens by The Plant Riot

A lot of recipes for cooked collard greens use highly salted meats, but you actually don’t need any of that for good flavor. Just add a little salt, and a little red pepper, and let the folks at The Plant Riot walk you through the rest!