I have been toying with the ends of the romaine heads, chopping them into shreds and then combinging them with cheese, bread crumbs, aromatics . . . then using the mixture to stuff vegetables and pasta before baking. I like the texture and crunch the ends of the lettuces give to stuffings. My husband commented that a touch of citrus zest may allay the excess "greeness" taste when baking in vegetables. Now this is quite a suggestion, since he often thinks I use too much zest . . . I'll give it a try next time.
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