Eat your (bitter) greens

 Did you ever wonder why some people like broccoli rabe, mustard greens and Swiss chard so much? It's because they are bitter! Why would someone seek out bitter vegetables you may ask. Contrast. Think about roasted garlic, roasted chicken or grilled steak. What do they have in common? They're all sweet. 

 Bitter greens complement the sweetness and I think actually enhance the foods that you serve with them. Diced ham or other cured meat lends an added bonus of saltiness to go with the sweetness. Grilled steak has caramelized bits on the outside that really add sweetness. Roasted garlic of course can taste like candy, as can roasted root vegetables and caramelized onions. Any or all of these things go really well with sauteed greens. 

 Last night at dinner I taught my son Zack a little trick. He was complaining that he didn't like broccoli rabe so he shouldn't have to eat it. He had already eaten his miniscule portion of roasted chicken and was staring at the broccoli rabe, pleading for clemency. I told him if he eats a little more chicken, shredded with the broccoli rabe that it wouldn't taste so bitter. I cut him a piece of chicken and he cleaned his plate. I figure if it works for a 7-year old, it might work for you.