3. Bitter greens, +27.3%
Bitter greens like kale, dandelion, collard, broccoli rabe and chard have a lot to offer operators as an ingredient—they’re versatile, flavorful and inexpensive. The benefit to the consumer of using the term “bitter greens” on menus is that it connotes health benefits. Though bitter greens are typically featured as a side to entrees like the new Grilled Portobello with bitter greens at Max’s Wine Dive, there are also growing mentions of the vegetable atop sandwiches as a flavor contrast.