Bitter is Beautiful: Embracing Greens and Beans for Adult Palates
In this culinary feature, novelist and food writer Michelle Huneven explores the sophisticated appeal of bitter greens, arguing that their strong flavors are an acquired taste suited for adults. She details various types of chicories, such as radicchio, endive, and dandelion greens, as well as bitter brassicas like rapini and kale. The article explains the chemical compounds responsible for bitterness, such as lactucopicrin and glucosinolates, noting their historical use as natural defenses and even mild sedatives. Huneven advocates for pairing these assertive vegetables with creamy beans, creating complex, umami-rich dishes that satisfy both vegetarians and carnivores. The piece includes a specific recipe for 'Bitter Greens and Beans for Grown-Ups,' featuring large dried lima beans cooked with chicory. To balance the meal, she suggests a sweet dessert, sharing a memory of pineapple tart from the Louvre. The narrative blends personal anecdote, botanical science, and cooking instructions, celebrating the 'luscious yet edgy' combination of textures and flavors that define mature dining preferences.
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Bitter is Beautiful: Embracing Greens and Beans for Adult Palates
In this culinary feature, novelist and food writer Michelle Huneven explores the sophisticated appeal of bitter greens, arguing that their strong flavors are an acquired taste suited for adults. She details various types of chicories, such as radicchio, endive, and dandelion greens, as well as bitter brassicas like rapini and kale. The article explains the chemical compounds responsible for bitterness, such as lactucopicrin and glucosinolates, noting their historical use as natural defenses and even mild sedatives. Huneven advocates for pairing these assertive vegetables with creamy beans, creating complex, umami-rich dishes that satisfy both vegetarians and carnivores. The piece includes a specific recipe for 'Bitter Greens and Beans for Grown-Ups,' featuring large dried lima beans cooked with chicory. To balance the meal, she suggests a sweet dessert, sharing a memory of pineapple tart from the Louvre. The narrative blends personal anecdote, botanical science, and cooking instructions, celebrating the 'luscious yet edgy' combination of textures and flavors that define mature dining preferences.
latimes