You earn a gold star by buying greens to stock your fridge with healthy food. You don’t want to lose the gold star by letting those greens go to waste. This post focuses on using beet greens and has a few other tips for putting greens to use.
Beet Greens. I often recommend roasting fresh beets so you have them available to add to salads and other dishes. Roasted fresh beets are a real treat. But I think too many people discard the beet greens the way they toss out a banana peel. Those beet greens are packed with nutrition, and the recipes linked to this post have some ideas for how to cook and serve them. You must try the Omelet with Beet Greens and Gouda. Beet stems and greens also pair well with beef in Quick and Easy Chili with Added Vegetables (see variations in the linked chili recipe).
Salad Greens. Try these ideas for salad greens.
- Buy the freshest lettuce you can, rinse and dry it, and store it air-tight in the refrigerator.
- Try salad greens that often last longer than lettuce, such as spinach and kale.
- Try salad greens that can be added to hot meals when cooking, such as spinach, arugula and kale. That way if you don’t get around to using the greens in salads, you can add them to soups, stews and other dishes. Check out the variation using arugula and spinach in the linked recipe for Quick and Easy Chili with Added Vegetables.
Both of the recipes below are great ways to use greens and also to use up other vegetables in your fridge.
Also check out Avoiding Food Waste II: Leftover Chicken. https://vivisimoforyourlife.com/2026/04/02/avoiding-food-waste-ii-chicken/
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