How-To & Diy

Tips for Handling an Overload of Lettuce

June 22, 2013

There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.

Your eyes got bigger than your stomach at the farmers market (or your CSA box overflowed), and suddenly you have a lot of one ingredient. More than you know what to do with. After going through your favorite recipes -- three times -- you’re starting to burn out. That's when it's time to head to the Hotline.

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This week Anastasia was overwhelmed with green leaf lettuce, and none of you leafed her hanging. (Sorry, we couldn't help it.) Some of the best ideas we’ve seen so far?

What are your favorite tips for handling a green leaf lettuce overload? Lettuce hear ‘em! Add your two cents to the question here, or continue the conversation in the comments below!

See what other Food52 readers are saying.

  • ellenl
  • Kacia
  • msmely
I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.


ellenl June 24, 2013
The old NY Times cookbook (the blue one) has a wonderful recipe for a pea and lettuce soup. I haven't made it for years, but it always got raves! Good idea---I'll have to make it again.
Kacia June 23, 2013
I like to use my overloads of greens in a green smoothie. I do more lettuce and less fruit, since a lot lettuce can go into one smoothie. Plus, it's perfect for when it's getting a little wilty and not-so-salad friendly.
msmely June 22, 2013
I like lettuce wraps/lettuce boats or other configurations of tasty stuffed in a lettuce wrapper. Tabbouleh goes really well in a lettuce wrapper.

Use the ribs of romaine as you would celery -- I've even frozen them in my bag of odds and ends that I end up making soup stock with.

You can add lettuce to basically every salad ever, I especially like it in fattoush, Greek salad, and bean salads.