5 Fresh Ways to Upcycle Greens
Upcycling is when you turn unwanted products into something new. Itâ€™s easy to do, especially with the green tops of your favorite vegetables! Instead of discarding them, use these trimmings to add flavor, variety and nutrients to many popular dishes. Chop a top and swap it into a recipe today!
1. Beet Tops
These colorful greens are sturdy enough to cut chiffonade-style and the hearty taste is a great match for blue cheese. Top warm flatbread with beet top ribbons, crumbled Gorgonzola, finely chopped bacon and caramelized onions. Drizzle with balsamic vinegar.
2. Celery Tops
Celery tops are packed with vitamins and antioxidants â€“ they actually have more of each than the stalks! Theyâ€™re a great choice for blending into any of your favorite smoothies. Think of them as a secret tool for better nutrition.
3. Carrot Tops
Lots of recipes call for cilantro, but not everyone cares for cilantroâ€™s distinctive peppery taste (some people even say it tastes like soap, which may be a genetic inclination). Substitute finely chopped carrot tops for cilantro and youâ€™ll still have a bit of peppery taste without anyone thinking about laundry.
4. Radish Tops
Throwing a party soon? Radishes make a colorful garnish, or provide healthy crunch in a veggie tray, but the tops are often forgotten. Try subbing chopped radish tops for the basil in your favorite pesto recipe for a tasty, peppery alternative.
Â 5.Â Turnip Tops
You can make a terrific twist on bruschetta with turnip tops. Marinate chopped turnip greens in your favorite Italian salad dressing for 30 minutes. Drain well and pile onto small slices of buttered, toasted baguette with diced tomato, chopped prosciutto and a sprinkle of Parmesan.