The liver is one of the major organs involved with weight loss and metabolic health. And when it comes to the liver there are foods that will support its work. Bitter foods and in particular, bitter greens are the key to a happy liver and a well-functioning metabolic system.
The dark green bitterness in these vegetables contains amazing levels of polyphenols, which give you long-lasting energy, improve your digestion and metabolism, and keep you healthy as you age.
Even better, they're packed with fiber to fill you up fast – and they even help curb hunger. In fact, another one of my favorite sayings is...
"If you eat dark green, you WILL become lean!"
In my opinion, they are one of the most perfect foods. But there is just one problem: They are bitter and sometimes challenging to ENJOY!
Now, I love the taste of bitter greens... but I am in the minority. A lot of people struggle with the sharp flavor, including many of my clients.
I want to share a simple guide to make even the most bitter greens more palatable... even exciting!
First step: Make sure you know your greens. They may look similar, but each type of green on the market tastes slightly different - and can be used in different ways.
So, here are five of the most common types of polyphenol-packed bitter greens and a quick recipe for each that makes them taste great!
Arugula is a versatile peppery tasting leaf that is also known as Rocket. It can be used in salads, stir fry, added to soups and even smoothies.
Recipe: When consuming eggs, place some vegetable broth in the pan and add the arugula, mushrooms, green onion, and other vegetables. Over low heat, crack one or two eggs on top of the arugula and vegetables and any spices such as cumin, sage, or thyme. Place a lid on the pan to let steam and cook for 3 to 4 minutes. Once the eggs are cooked to your liking, remove from the pan, and add some flax oil and sea salt.
TIP: You can purchase Arugula in prewashed plastic containers. Once you have it home, rinse and place in paper towel or a soft cloth to preserve its freshness.
Possibly the most common of the bitter greens, kale is fairly mild in flavor, and it is delicious both raw or cooked.
Just make sure to remove the fibrous stems before cooking!
Recipe: Slice kale leaves thinly and add to a bowl. Add a generous pour of extra virgin olive oil and a pinch of sea salt, and rub the salt/oil mixture into the leaves, massaging thoroughly. Finish the salad with a splash of lemon juice, red wine vinegar and, chopped avocado.
TIP: Greens grow in sandy soil, so be sure to double-rinse your greens in cool, flowing water to get that grit out.
Chard tastes like a cross between kale and cabbage. It can be eaten raw, but it is best when cooked.
Eat the stems for extra fiber and crunch - they're delicious!
Recipe: Thinly slice leaves and stems and set aside. Heat olive oil and garlic in a large saucepan. Cook until garlic is fragrant. Add chopped pecans and toast, then add chard and cook until wilted. Finish with a splash of balsamic vinegar.
Tip: If these greens are too bitter for you, make sure to add plenty of healthy fat, like extra virgin olive oil. It really cuts the bitterness... and tastes great!
This southern staple is curly leafed and has a peppery bite. Eat them cooked, and make sure to remove the stems first.
Recipe: Tear leaves into bite-sized pieces, removing stems. Add to a large pot with sliced onions, red wine vinegar, chicken stock, and sliced garlic. Cook covered for 1-2 hours over low heat until tender.
TIP: Another great way to add flavor and cut bitterness is with something acidic, like vinegar or even a squeeze of lemon juice!
If you have ever spent time in the South, you've had collard greens... but you can actually eat them raw, and they're a lot more nutritious this way.
Since the leaves are so broad, these relatively mild greens actually make great wraps - instead of tortillas. Just make sure to remove the tough stems if you are eating them raw.
Recipe: Trim stem off leaves, and place in bowl of warm water with lemon juice. Let soak for 10 minutes, then dry and slice down the center stem to make leaves easy to wrap.
Fill with avocado, the protein of your choice, pickled onions, and a drizzle of lime juice, and wrap like a burrito.
TIP: Raw greens are delicious - and SO full of nutrients. Consider shredding greens like a salad, using them as a wrap, or subbing them into your favorite slaw.
If you haven't been a huge fan of bitter greens in the past, I strongly encourage you to try one of the five recipes above... even better, try all of them – you're sure to find something you love.
Whatever you do, don't skip your bitter greens! They are just too important. And always remember my favorite saying:
If you eat dark green, you WILL become lean!