The Best Way to Cook Bitter Vegetables (It’s Science!)

Bitter cruciferous vegetables like cabbage, broccoli, and kale are often described as some of the healthiest foods we can eat, but sometimes it’s hard to get past the taste when they’re raw. I have a high tolerance for “bland healthy” food and bitter green juices, but even I have a hard time eating those raw veggies! 

Food and nutrition are very important to me though, so best believe I want to optimize flavor and get the most benefits out of what I eat. What’s interesting is how you prepare these veggies can dramatically change the chemistry inside them, which affects both the nutritional content and flavor.

So let’s break it down!