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MORE USES FOR LEAFY GREENS: Leafy greens make a perfect base for salad bowls – use baby greens or be sure to slice heartier greens like kale and chard into short, thin strips and compost the tough stems. Leafy greens react well to being quickly heated, such as sautéing or tossing into a pot of soup at the end. Large leafy greens, such as chard leaves, make great wraps for tacos and sandwich fillings.