Bitter greens are leafy vegetables known for their sharp, tangy flavor. Common varieties include arugula, kale, dandelion greens, and collard greens. These greens are often used in salads, sautés, and soups, adding a distinctive taste and nutritional benefits. Rich in vitamins A, C, and K, bitter greens are also a good source of fiber and antioxidants. They can be enjoyed raw or cooked, and their bitterness can be balanced with sweet or acidic ingredients, such as citrus or honey. Incorporating bitter greens into meals can enhance both flavor and health.