Let’s be honest, most people grab a bunch of celery, chop off the leaves and chuck them away, am I right?
Don’t you dare do this anymore, first, pick out all the young pale green leaves and save them. The rest can be added to a chicken stock for the last 20 minutes or so.
Now, these young, tender leaves are great in salads, coleslaws, and as a garnish on soup and slow cooked dishes. Try them, you’ll never look back.