Take The Bitterness Out Of Greens With An Ingredient From Your Liquor Cabinet

Some foods you just fall in love with at the first bite, while others are an acquired taste. Bitter greens, undoubtedly, fall into the second category. True to the name, their bitterness is ever-present — sometimes as an undertone, and at others a face-crunching force. If you're not used to it, the bitterness can easily overwhelm the palate. It's all about balancing flavors with these veggies, and surprisingly, a little bourbon can get the job done. This classic spirit is good for more than just cocktails (and pasta dishes); it's also the unexpected key to sophisticated, pleasantly delicious, not-so-bitter greens.

A beacon of flavor complexity, bourbon rarely disappoints — not in fancy cocktails and certainly not in savory green dishes. Its smooth sweetness leaves a striking first impression, tempering the veggies' harshness. Adding a splash of bourbon to whatever greens you're cooking, for example, kale, collared greens, or broccoli, will temper the bitterness. The leaves won't solely taste earthy and bitter anymore, but rather laced with a delicate sweet tone that uplifts the whole flavor profile. Unraveling underneath is a spiced warmth adding depth to your dish. Sweet and bitter, spiced and earthy — these contrasting flavors come together in a well-harmonized dance that makes the taste buds sing.

The first hurdle to jump through when cooking with bourbon is choosing the right bourbon variety. Mid-shelf varieties are a good starting point because they offer flavor impact without asking you to break the bank. Going further into the specifics, there are also high-proof and low-proof bourbons, with each suitable for different types of dishes. High-proof bourbon, with great intensity and higher alcohol content, is better suited for bold, rich ingredients such as fatty meat and decadent sweets. Better to go for a low-proof variety with your bitter vegetables, where its softer tone doesn't clash too hard. Pick out what works best depending on how potent you want the bourbon in your greens.

Whichever bourbon you pick, it can always use a little help from other ingredients. Adding a splash to braised collard greens, for example, will work even better with some brown sugar to enhance the sweetness, while crushed chile flakes play into the subtle heat that lurks in the undertone. Adding bourbon to vinaigrettes sounds quite risky, but you'll never know just how great this tangy-sweet combo is unless you try, particularly with bitter salad vegetables. Use it for a kale or arugula salad, and have yourself a restaurant-worthy side dish. A bourbon glaze featuring orange zest and honey can also do wonders — both for a seared protein and the Swiss chard it's served with. Simmered together, bourbon and heavy cream make a dreamy concoction that brings a special, irresistible flair to your watercress soup.