The world is full of incredible foods, but some of them either have a bad reputation or just don’t show up in our shopping carts as often as they should.
Here are five foods you probably haven’t had much but should start adding to your regular rotation to spice things up!
Bitter Greens
Bitter greens, such as dandelion greens, arugula, and endive, often get pushed to the side because of their strong flavors. It makes sense—bitter is in the name, and most people don’t have the greatest relationship with bitter foods. However, these greens are nutrient-dense and can add complexity to your meals. Bitter greens are packed with vitamins A, C, and K, as well as antioxidants. They can also help balance out rich or fatty dishes, making them an excellent side dish for comfort foods or heavier meals.
Kohlrabi
Kohlrabi is rarely the first vegetable you’ll see someone reach for at the market. Frankly, most people either don’t know what it is or haven’t had it before. But this unique cruciferous vegetable is deliciously crisp and mildly sweet, making it a perfect side dish when you roast it or even just mashed up as a low-carb alternative to mashed potatoes. It’s way more versatile than it gets credit for and isn’t nearly as hard to find as you might think, so pick one up and try it!
Seaweed
Seaweed is often associated with sushi, but this nutrient-rich food is much more versatile than you might think. With various types available, such as nori, dulse, and wakame, seaweed can add unique flavors and textures to your dishes. It’s also extremely versatile, lending itself nicely to salads, soups, and rice dishes. If you aren’t sure you’ll like seaweed, try picking up the seaweed snacks that are growing in popularity. These are salty, briny sheets that come in various flavors like sesame.
Miso
Miso is certainly not an underrated food, and it’s arguably not that unpopular, either. But what many people miss about miso is just how many different ways you can use it! Use miso to add depth to soups, dressings, and sauces. It can also be used as a marinade for meats and vegetables, imparting a savory richness that is hard to resist. Many bakers will even use it in caramels for a savory umami boost to help balance out the sweetness. So even if you’re enjoying miso already, know there’s a lot more mileage for you to get out of this Japanese staple!
Sunchokes
Sunchokes or Jerusalem artichokes are tubers that look like ginger. But their flavor is nowhere near the same: they have a nutty, sweet profile that can add a delightful twist to an otherwise basic meal. Sunchokes are also rich in prebiotic fiber that can promote a healthy microbiome, so they’re just as healthy as they are delicious. Much like with kohlrabi, you can treat these similarly to how you would potatoes. The best way to get ample flavor from yours is simply with some good olive oil and herbs, roasted and put next to a protein.
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