In today’s food section, I go on a wild (wild, I tell you!) adventure to find seven ways to eat seven different greens.

The story is the latest installment in our From the Field series, where I cook out of my garden and community-supported agriculture box, which has been overflowing with all kinds of leafy greens lately: kale, of course, but also bok choy, lettuce greens, collards, Brussels sprout tops and spinach.

One of the most interesting ingredients I’ve received lately is celery greens.

It’s no secret that I loathe celery. Not just the texture, but the flavor. It’s my cilantro, my sardines, my black olives, my please-don’t-make-me-eat-it-I-swear-it’s-genetic food that I just can’t persuade my taste buds to like. But on the night I set out to use the celery greens in a hearty winter salad, I put on my big girl pants and took a small bite out of one of the leaves, hoping for the best but not at all surprised when I had to spit it in the sink.

My celery-loving husband, however, liked the few small pieces I tore up and tossed with the lettuce in his salad. He also, to my surprise, loved the nontraditional components of the dish: room temperature roasted root vegetables (turnips, sweet potatoes, potatoes, garlic), roasted and peeled beets, crumbled feta, leftover roasted chicken and a generous drizzle of super fresh olive oil from Con Olio and apple cider vinegar.

The salad ended up being one of my favorite dishes, not only because it used up a lot of vegetables and leftovers that otherwise might have gone unloved, but with all that lettuce and those beets, it was probably one of the healthiest dinners of the week.