Bitter greens are leafy vegetables known for their sharp, tangy flavor. Common varieties include arugula, kale, collard greens, and dandelion 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 also provide minerals like calcium and iron. Their bitterness can be balanced with sweet or acidic ingredients, making them versatile in cooking. Incorporating bitter greens into your diet can enhance both flavor and health.