You know that moment when you order a beautiful salad at a restaurant, take a big bite, and suddenly your whole face scrunches up? That sharp, almost sour kick that makes you pause for a second is usually coming from a chicory. For many American adults, this is the exact reason they skip past the radicchio, endive, and escarole at the grocery store. And honestly, that is a shame, because these sturdy greens are some of the most nutritious and versatile vegetables you can put in your cart. It is time to stop fearing the bitterness and start understanding what makes these greens so valuable for your health and your kitchen.

The chicory family is a tough bunch. Unlike delicate spinach or tender butter lettuce, these greens hold up to heat, tolerate a little extra time in the fridge, and deliver a serious payload of vitamins, minerals, and antioxidants. The bitterness that puts so many people off is actually a direct signal of their nutritional power. That biting flavor comes from compounds called sesquiterpene lactones, and research suggests these same compounds support healthy digestion by stimulating bile production. In other words, that bitter taste is your body’s way of getting ready to break down a meal. A little bitterness before you eat can actually prime your whole digestive system to work more efficiently.

Let us start with radicchio, which is probably the most recognizable member of this family. Those beautiful deep burgundy heads shot through with white veins are a staple in Italian cooking. If you have only ever seen it shredded raw in a salad, it is time to try it grilled or roasted. Halve a head of radicchio, brush it with a little olive oil and salt, and put it cut side down on a hot grill or in a cast iron skillet. The high heat caramelizes the natural sugars and softens the sharpness, leaving you with a smoky, slightly sweet, and tender vegetable that pairs perfectly with a tangy vinaigrette or a soft cheese like goat cheese or gorgonzola. You get the deep nutrition of a superfood with a flavor that even picky eaters will enjoy.

Then there is escarole, which might be the most approachable of the bunch. It looks like a loose head of curly, dark green lettuce, but it has a much thicker leaf and a mild bitterness that is almost nutty. Escarole is a star in soups. A simple white bean and escarole soup warms you from the inside out and is packed with fiber, folate, and vitamin A. You can also sauté escarole in a pan with garlic and olive oil until it wilts down, just like you would with spinach. But unlike spinach, which can turn into a slimy puddle, escarole holds its texture and adds a pleasant chew. That makes it an excellent base for a warm salad or a side dish for a piece of grilled fish or chicken.

Belgian endive is the delicate dandy of the chicory family. Those pale, tightly packed leaves were actually grown in darkness to keep them tender and less bitter. They are perfect for appetizers. You can separate the leaves and use them as little boats for a spoonful of hummus, a smear of blue cheese, or a dollop of tuna salad. The crunch is incredible, and the mild bitterness cuts through rich dips in a way that a cracker never could. Because endive leaves are sturdy but not tough, they travel well in lunchboxes and hold up to dressing without getting soggy.

For American adults trying to improve their diets, adding sturdy chicories is a simple way to increase your intake of dark leafy greens. These greens are loaded with vitamin K, which is essential for bone health and proper blood clotting. They provide vitamin C for your immune system, fiber for your gut, and a host of antioxidants that help fight inflammation throughout your body. And because they are so sturdy, they actually last longer in your refrigerator than most other greens. You can buy a head of radicchio or escarole on Sunday, use half of it for a grilled side on Monday, and the other half in a soup on Wednesday without worrying about slimy leaves.

The trick to enjoying chicories is to stop fighting their nature. Do not try to pretend they are a neutral, mild lettuce. Accept that they bring a strong personality to the table, and then use that personality to your advantage. Pair them with sweet, salty, or tangy partners. A small amount of honey or maple syrup in your dressing balances the bitterness. A squeeze of lemon brightens the whole dish. A handful of raisins or dried cranberries offers sweetness, and a sprinkle of Parmesan or feta adds salty depth. Suddenly, that aggressive bitterness becomes a welcome contrast, a sign that you are eating something real and alive.

So next time you are standing in the produce aisle, walk past the iceberg and romaine and grab a head of radicchio or escarole instead. Give it a chance. Your taste buds might need a little training, but your body will thank you. These greens are not a punishment; they are a tool. They are a way to get more nutrition into your daily life without spending hours in the kitchen or eating bland food. The sturdy chicories are waiting for you. They are just bitter enough to be interesting, and just tough enough to be reliable. That is a combination worth getting to know.