Finish the Stir-Fried Herbs With a Drizzle of Honey
A bitter taste is often considered undesirable, but a slight bitterness can add a tasty flavor to a plate with a single note. Bitter greens are especially welcome with greasy, salty foods, and the best way to make them tasty is to add some honey.
My first experience with honey greens was a pile of garlic spinach. Rather than hiding the sweetness of the leaf, the sugar in the honey contrasted with the bitterness while softening it slightly, transforming the spinach into a better version of itself. With a bit of experimentation, I can confirm that it works with any bitter, sautéed greens, and I have eaten a lot more vegetables as a result.
Honey is especially effective when combined with salt or salty ingredients. Bittersweet greens are good, but bittersweet and salty greens are a feast for the palate, so add some flaked crystals, some funky cheese, or some crumbled bacon or sausage. You don’t need a lot of honey – you want it to complement, not dominate. Just drizzle a thin stream of wilted leaves just before serving, stir, taste and add more if needed.