Cooking vegetables is extremely important when it comes to taste. There are a variety of ways to take out the bitterness from certain vegetables, such as:
Kale and Collards: Soak them in water for 10 minutes, then sauté them in oil, garlic, salt and lemon.
Eggplant: Smaller eggplants are typically less bitter. You can also sprinkle salt and let it rest for a half an hour.
Brussels Sprouts: Pick small Brussels sprouts which are dense and feel heavy. Trim the stem and soak in cold water for a couple of minutes. Once you cook them, slice them in half, which often cuts down on the bitterness.
Rules of Thumb
There are a variety of ingredients that can help you get rid of the bitterness from vegetables:
- Lemon
- Vinegar
- Salt
- Garlic
- Soy sauce
- Honey
The way you cook them can also change their texture and taste. Some people like sautéing their vegetables, which will leave the most nutrients and bitterness. When you use the right ingredients, you can benefit from great tasting vegetables without the awful taste. Plus the longer you cook these vegetables the less bitter they are. You can hide them in smoothies or soups and stews, which is a great way to hide the bitterness.
