I use up lettuce the way I would spinach- filling an omelette, for example takes up a lot of those greens if they are about to go bad. I also cook them up the same way Alice Waters suggests for kale, with olive oil, garlic and a splash of red wine vinegar. Those big batches of greens cook down to nothing.

Ha! I just looked up the Waters recipe to paste here and the first place found it was on my CSA's website.

https://fullbellyfarm.com/recipes/garlicky-kale/

I have seen Lettuce cooked with peas in butter. It looked divine.

https://www.foodnetwork.com/recipes/nigella-lawson/petits-pois-a-la-francaise-recipe-1946600

Romaine with peas and lettuce was one of the first things I fixed from the old Gourmet magazine. Sadly what I call firm lettuces will not be ready until later. Now it is just leaf ones. I am sautéing the kale sort of. I fix some small portion of meat and pile kale on top until wilted. Sprinkle with herbs of some type and that is it. Only fat is from what is from the meat. Will probably end up tossing it on top of the kale and that will be it for now. Early spring/summer is not one of my favorite times for veggies.

Get pet rabbits and/or turtles; feed wildlife.

lettuce will last longer if you tear it. Cutting it bruises it and reduces the fridge shelf life substantially. We take the unused portion and wrap it in a Terry towel and store in the fridge. It keeps very well. I also make the seven layer salad; and that can last for days in a good rectangle Tupperware container.

Grilled romaine (or other lettuces) is yummy. I cut a head of romaine lengthwise into sections, place it in a wide shallow bowl or rectangular baking dish, squeeze lemon over it, drizzle some olive oil, add s&p, and place the lettuce directly on our gas grill grate. Grill til just wilted. Sometimes I squeeze more lemon over it after it comes off the grill.

Would eating it raw be easier on your tummy with less of it per serving accompanying other foods? I adore these lettuce wraps:

https://www.splendidtable.org/story/2011/04/07/almond-chutney-chicken-in-lettuce-roll-ups

Maybe contact your CSA and see it they could either swap your lettuce for something else, or maybe they have a donation program they could help out. If there is an animal rehabilitation group near you they might welcome fresh greens (good idea, mdln!)

I suspended my CSA box for a couple months because I’m not interested in all those leafy greens and root crops. Good luck with your recipes.

What is CSA? My first thought was Customer Service Announcement. My second thought was Cold Storage Application.

I like lettuce wraps, but then I also like to eat a lot of lettuce, and it never bothers my stomach. You can make watercress sandwiches with lettuce instead of watercress, but you need to add mustard or substitute mustard for mayo.

Lettuces can be frozen ( just like sturdier greens like kale and mustard). I sometime buy the boxes of spring mix and such when on sale, but I never use any green up quickly enough while fresh; so I do freeze it. Then, I can toss a handful or 3 into soup, or onto a pizza, into an omelet, or into a melange of any other vegetables that I might be cooking.

CSA=Community Supported Agriculture???

Yes, the wet towel wrapped around the lettuce keeps it crispy and fresh.

So far I have received each week three produce bags full of different lettuces, two kales, a head of either lettuce or a large mustard, 6 x 14 inches long. Something that is supposed to be spring garlic in a bundle of four. Double handful of small carrots. Large bunch of radishes. All excellent quality and very clean. This is the only CSA that I have found that has a delivery site within 15 miles that supplies less than what is needed for a family of four or supplies very little. Where I purchase plants is a CSA drop off for another CSA and their plan for two fits in one of those reusable grocery bags with room to spare. Also not the cleanest produce.

Keeping it nice and crisp for a long time is not something I need to be concerned about as that is what I receive each week. It is finding something to do with leaf lettuce types during the week received in cooking. By the end of the spring portion if I froze what was still there at the end of the week I estimate I would have enough in my freezer for two years.

The wild things here are very different. I have tried putting veggies of various types out for them to eat with no takers. Even the deer in the winter turn up their noses at it. When I used to garden I would leave some of the hardier lettuces and kale to winter over and never had any go missing.

My favorite approach for kale is similar to but a bit different from what Zalco linked to, and should be equally good with other greens and (with reduced cooking time or even elminating the steaming part) with lettuce. .

For kale, I chop an onion (doesn't need to be too fine) and chop the stems removed from the kale leaves. Onions and chopped stems are sautéed in a dab of oil in a medium pot for a few minutes, to soften and sweeten. Chopped leaves are then added a little at a time until they wilt and reduce in size. For kale, at that point, I add a bit of water, stir, reduce the heat and cover for about 5 minutes. For lettuce, you'd probably be done after it's wilted by the heat, no need to steam to tenderize. Add vinegar (the vinegar with the oil would be like its own salad dressing on the greens) or not, salt or pepper to taste. Same comment as vinegar if adding minced garlic at the end of the onion sautéing. It's quick and very good.

We spent a month in China a few years ago, and many times were served stir fried romaine. It was really good! If I remember correctly, it often had sesame oil as a seasoning. I've also seen recipes/photos of grilled romaine.

Romaine while a leaf lettuce is not the type of lettuce I am having difficulty with finding ways to use. Think soft oakleaf or black seeded simpson types that basically have not stem. No need for any more suggestions for it.

Do you have a food bank nearby? Donate your excess.

Food banks here seldom accept produce. It is a liability issue. Only one that I know of will allow gardeners to place produce in a box for people to take from if they wish. Some of the churches in the area will allow their members to place things for other members to take. Again it is a liability issue so many do not.

Share with your neighbors.

Coco I would if I had more than one close neighbor who is not on a restricted diet. and the wife has already told me that they too are having a similar problem. Needed gas today so took this weeks bag's to friends house about 10 miles away. They are the closest of my friends.