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Right now I am eating my way through the bushy hedge of flat-leaf parsley bordering my garden. Using the parsley like spinach, I recently blanched a pile of leaves, sautéed them with garlic and lemon, put them in a baking dish and dotted them with goat cheese. Then I topped them with bread crumbs and olive oil and baked them in a hot oven. Super!
To get ready for winter, I plan to make a puree with the blanched leaves, then mix it with olive oil for freezing in small batches. That way I'll have it on hand to drizzle over soft- or hard-cooked eggs, cheese grits and smoked-salmon sandwiches.
Here, a few more ideas for this underrated green:
Make a salad of parsley leaves and celery dressed with lemon juice and olive oil, then tuck it into a pita pocket along with olives, feta and tomatoes.
Chop a mess of parsley and stir it into mayo for a sandwich spread. Tasty and vitamin packed, it's mightier than lettuce.
Make parsley pesto in the blender to toss with angel hair pasta and scallops or to dress green beans and/or cooked, sliced potatoes.
Make salsa verde for poached chicken and grilled fish.