Is there anything to do with the leaves at the top of celery stalks?

Put them into chicken or vegetable stock to add a bit of complexity.

I think you can use them as a substitute for flat-leaf Italian parsley if you’re desperate. I like @zenvelo‘s idea too.

My BIL adds them into salad along with slices from the stalk. It was usually a salad with some mixed greens, like a spring mix, including some crunchy lettuce like romaine or iceberg, and a lot of cucumber, carrot, radish, and a lemon dijon vinaigrette. In other words, the salad was not very leafy overall, and it was served in a smallish protion as a side with the meal.

You can use the leafy tops for making stock or broth as mentioned above, and then toss them once the broth is ready.

Grow more celery?

Oh wait. That’s with the bottom part. Not the leafy part.

In which case, another vote for stock.

Chop them with the celery rib and onions for tuna fish sammich !

Yes, I eat the leaves when I eat a stick of celery. The leaves are great in soups and vegetables too.

Put them in a bloody Mary

Chop them and use them in tuna salad or chicken salad.