Just as weeds serve a purpose in nature, nearly every part of a vegetable can be used as food. By including daikon radish greens in your kimchi or sautéing beet greens and their thick ribs, you’re not only enjoying nutritious flavors but also taking steps toward a more sustainable kitchen. Mince the ribs up so they cook evenly along with the leafy greens. Save the stems of kale and chard and cook them the same way. No one will know!
The outer leaves of cauliflower taste delicious when roasted. Simply toss them in olive oil, sprinkle with salt and pepper, and roast. Some cauliflower leaves have very thick white ribs. You can remove these, cut them up and cook them just like the cauliflower itself. Depending on your farmers’ market, you might be able to get cauliflower leaves for free! Some vendors remove the leaves and place them in a bin for customers to help themselves.
The green parts of leeks can easily constitute more than a third of the leek! Instead of tossing them, chop them into bite-size pieces and cook to render them tender. Toss them in stir fry. You can also add them to soups, stews, sauces, frittata, quiche, and many other dishes. Or simply use them instead of onions in your favorite recipe.
So think of every part of the vegetable as a tasty resource. By finding creative uses for every part of your vegetables, you’ll enjoy delicious meals while cutting down on waste and making a positive impact on the environment. It’s a small step toward a more climate-conscious lifestyle that benefits both your wallet and the planet. For more ideas on cooking with scraps, go here, here, and here.
