Bitter is Better.

Unlike the rest of us, when it comes to phyto-packed veggies bitter is better. I know what you're thinking, "YUK!" But before you turn away, remember bitter is a main component of your morning coffee and your afternoon chocolate break! (Imagine going without those for a couple of days-ouch!) See, bitter's not bad...

In the produce section, you'll find bitter in greens including chard, kale, broccoli rabe and arugula. Now that you know where to find them, it's all about getting them down. That's easy-California Ripe Olives are perfect for the job. The salty, meaty flavors of California Ripe Olives mask and compliment bitter flavors to create a unique taste that most people really enjoy. So easy to prepare and full of phyto-punch this gives a new meaning to "power hungry".

 

Black Olive and Chard Sauté

• 2 Tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1/4 cup pinenuts 1 bunch (8 oz.)chard, washed and chopped
• 2 Tablespoons lemon juice
• 1/2 cup sliced California Ripe Olives

Heat olive oil in a large sauté pan over medium-low. Sauté garlic and pinenuts until just golden. Stir in chard and cook until wilted; then add lemon juice and olives. Serves 4 as a side dish.

Undercover Broccoli Rabe

Boil broccoli rabe in salted water just until it turns bright and tender, then place it in a baking dish. Sprinkle with California Ripe Olives and top with grated cheddar, Swiss or parmesan cheese. Broil for a few minutes so the top gets brown and gooey, or nuke it if you're really in a time crunch.