Mixed green fritters are a great way to enjoy edible greens – both the ones that people traditionally eat (like kale, mustard greens and spinach), and the ones that people usually throw away (like those of sweet potatoes, radishes, beets and broccoli).
I made my most recent batch using a simple and healthier-than-deep-fried recipe from food to glow that I had been meaning to try. (Food to glow is a great food blog focused on nutrition and cancer.) The original recipe was made with foraged greens – but rather than go foraging around LAX, I decided to use what I could forage from my fridge: beet greens, kale (with stems removed), cilantro and scallions.
The cilantro, scallions and beet green stems elevated what would have been a very nice side dish to a more central role in the meal, and were nicely complemented by a dollop of chipotle mayonnaise.
222 million tons 
Thanks for the compliment of tweaking my recipe to fit your needs. Looks really lovely. I’m all for using up what you have before getting yet more things to potentially go to waste. Although I wouldn’t want you to peek in my fridge right now!
And thank you for consistently sharing such wonderful recipes. I really enjoy your blog.
Thanks SO much Jean-Francois. You don’t how much that means to me. Comments like yours keep me going :D
I missed another one! This is very good, JF. Another spin on salad I hadn’t tried yet. For the record, we choose our radishes and beets not only their bulbs, but ALSO on the appearance of their greens! We eat the whole plant; they’re absolutely delicious. The broccoli in my garden crowns (and the peas finish out), but after that, we pick off the tender greens to supplement salads and soups for months later before we finally pull ’em to compost. The gift that keeps on giving, I like to say.
I really liked this – it was lighter than most fritters, and the cilantro gave it a little wow factor. Glad to know I’m not the only one who finds ways to enjoy greens (Bonnie Lee pointed out that a disproportionate percentage of the recipes here were for greens). Thing is, every week we get a box of local, organic veg, and greens take up a disproportionate amount of the space.
Greens of many plants (vs. fruits, roots, and stems) are loaded with nutrition, chlorophyll, fiber — without the added sugar or calories. Filling and satisfying, flavorful (beet greens ROCK), forcing you to chew your food well (a/k/a/ good for your teeth), they should be the first choice for “food” rather than the last. In my humble opinion, of course.
If that ain’t enough, they’re usually the cheapest to buy, easiest to grow, and quickest to harvesting than other plant foods. I selectively eat fresh beet greens off a volunteer bulb (that started in my compost) while waiting for the root to grow to its full size. Bonus.