How to use leek greens

Dont throw the leek bulb out. Also you might replace some of the water with white wine andor creme fraiche French habits.

The dark green leaves are tougher and unpleasant to eat so look for leeks with long shanks.

How to use leek greens. Cut off the greens and store them in the freezer. If you are using a lot of leeks for a recipe like potato leek soup then go ahead and spread them on a baking sheet or pop them into the dehydrator. Watch my video below as to how to dehydrate the leeks.

She says Cut the leeks in small parts and let them simmer with water in a pan at low heat until the leeks are soft. Also you might replace some of the water with white wine andor creme fraiche French habits. Add salt and pepper depending on your preferences.

I would advise to serve with white rice and chicken or tofu for a veggie version. There are many wonderful ways to use leek greens. Added to soup sautés and roasts or pan-fried into crispy bits.

You can essentially use them just like an onion as long as the tough leafy parts are cut thinly against the grain. Yet our personal favorite way to use leek greens is to turn them into leek powder. With leeks the general trend is to use the white part and throw away the green.

This green part contains a lot of vitamin C and it can be used in many recipes. You only have to remove a few centimeters of the usually woody upper part from the leaves. Boiled leaves can be used for sauces soups or casseroles.

Keep the green parts large and put them into a soup. Even if you arent going to strain the soup you will be able to easily grab the leeks out because they so large. To make it even easier you could use some butcher twine or string to tie the pieces together and then just have one bundle to pull out.

Look for leeks with lots of white and light green. The white and green parts of a leek are called the shank and this is the edible part of the vegetable. The dark green leaves are tougher and unpleasant to eat so look for leeks with long shanks.

If you are grilling leeks you can use the entire vegetable. First slice leeks in half lengthwise. Steam them in a vegetable steamer or par-cook in a microwave until just tender about three.

Finely chop about four tablespoons of thin green strips from the very top of the leek and set aside to dry. Roughly chop the rest of the leek and put it in a medium saucepan with the onion potato. Oct 21 2010 1130 AM 20.

I have leeks from my garden which Im eating in a multitude of ways but I wondered if I can use the top darker portion of the leaves in stock. I always read recipes for the white and light green parts only. Since I grew the little critters Id love to use all parts.

Heat oil and ghee in wok or large non-stick skillet over medium-high heat. Add leek greens and sauté until tender about 8 minutes they will reduce in volume by about 13. Can cook longer to lightly caramelize.

Add soy sauce broth Mirin and kudzu water mixture to form light glaze. My friends your local Farmers Market is likely to be a leek treasure trove as the vendors are less likely to trim the leek leaves. Then separate the dark green leaves.

Dont throw the leek bulb out. Instead pop the leek bulb in a glass of water on the window sill. The best and tastiest way to prepare leeks is in simple creamy vegetable soups.

A popular favorite is French leek and potato soup which calls for around the same amount of pureed and blended leeks and potatoes cream and crumbly bacon says Norton. Enclose herbs in a green leek blade and tie into a packet for a bouquet garni. Via Vegetable Gardener 4.

Add the leeks and butter to a medium stock pot. Season with salt and pepper and cook until over medium until leeks begin to soften about 5 minutes. Add potatoes and stock and bring to a boil.

Reduce the heat to a simmer and cook until the potatoes are falling apart 10-15 minutes. Heat the other tablespoon of olive oil in the skillet on medium high then add the sliced leek greens. Stir to combine the leek greens with the oil.

When the leek greens begin to sizzle a bit stir in the chicken broth. Bring the liquid to a boil then reduce heat to simmer. While they are sometimes discarded green leek leaves are edible and meltingly tender and sweet when cooked in moist heat.

You can eat leek roots too if you find them still attached. Once sand-free they are juicy and crunchy making for a wonderful topping for eight-minute eggs once deep-fried. But didnt you know they are quite tasty.

Consider dehydrating them and use t.