Mustard greens pack a bitter punch; the strong taste of briny, oily anchovies matches their flavor.

Radish greens have a mild flavor; this dish gets most of its heat from the radishes themselves, and a bit of black pepper.

The salad-bar standby perks up with the addition of peppery arugula and chopped roasted red pepper.

Your morning scramble gets a little bump of phyto-nutrients and vitamin C, thanks to the addition of mild watercress to the mix.

Explore dark greens beyond spinach and chard. Not only do varieties like dandelion, mustard, and escarole bring a peppery nuance to salads, pastas, and more, but they are legendary as bountiful sources of disease-fighting antioxidants.

Be patient when you toast the garlic for this dish. If it burns, the garlic will turn bitter.

Peppery dark-green arugula complements sweet, crisp red-leaf lettuce and light-green, lacy, bitter frisee. Adding walnuts and goat cheese makes it a meal on its own; to prepare as a side, keep it simple with just the greens.

These wilted greens couldn't be easier to prepare: Just cook in a pan over low heat. Serve with halibut and a quinoa salad.

Try this egg dish dressed with fresh, slightly bitter watercress for breakfast, lunch, or a light dinner.

The chopped Meyer lemon in this salad brings out the radicchio's natural bitterness and adds a bit of vitamin C, too.

If you can't find spear-shaped, slightly bitter treviso, use radicchio rather than the traditional romaine in this Caesar salad; the reddish bitter green is a close relative.

Sweet onion and a bit of sugar add to the complexity of this wilted-green side dish.

If sweet cherries are out of season, try this recipe with chopped fruit -- experiment with what looks good at the farmers' market or the produce aisle.

Made with the staples of carrots, watercress, cashews, and orage, this salad-y side dish is easy to make any time of the year.

Escarole hearts have a uniquely delicate texture and flavor. The pumpkin seed-studded vinaigrette makes a strong complement.

This version of the popular salad is leaner than the classic, since it uses chicken breast and turkey bacon. Watercress adds a bit of complexity to the composition.

Cooking the greens in this dish is a finishing touch. Just add to the Dutch oven once the chicken is nearly done.

In this dish that hails from Sicily, golden raisins complement the bitter radicchio.

The flavors of garlic, lemon juice, and tahini are assertive enough to stand up to the taste of bitter dandelion greens. Serve this dish alongside broiled fish.

Made with tart grapefruit and bitter watercress, this easy salad brings a bit of brightness to the table any time of the year. Try serving it alongside quiche.

When you're too tired to cook, this recipe comes to the rescue. Add ready-to-go bagged arugula and drained canned tuna to boiled pasta, top with coarsely chopped parsley and a bit of olive oil, and you're ready to eat.

Explore dark greens beyond spinach and chard. Not only do varieties like dandelion, mustard, and escarole bring a peppery nuance to salads, pastas, and more, but they are legendary as bountiful sources of disease-fighting antioxidants.

The escarole in this hearty sandwich adds folate and a layer of flavor. Since the chicken needs to marinate for at least two hours, this meal takes a bit of planning, but is well worth it.

Taking its inspiration from buckwheat noodles served with smoked salmon and creme fraiche, this cold noodle tastes a little decadent but is easy to make.