In the kitchen, there is always a way to use most parts of an ingredient – if you’re creative enough! Here’s a few tips on how to use the green leek leaves for your recipes.
Leeks: that underrated green part
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. Or simply seasoned with oil and spices for a side dish. The taste is strong but the fiber contained within is an excellent remedy to help out your intestinal tract. Among the most delicious possibilities are making strips of the leek leaves and frying them in boiling oil for crispy fries.
Recipes with the green part of the leek: rolls or an omelette?
Have you seen roulades with ribbon leek? They’re not only delicious but making them is a piece of cake. Steam the leaves for quite a while and once cooked through, use them to tie your rolls.
The green of the leeks can also be used to make rolls. Wrap a slice of speck for every whole green leaf. Prepare a batter with flour, salt and sparkling water. Dip each roll in hot oil and fry them. The rolls made with the green of the leeks can also be baked in the oven, filled with cheese and mixed with a mashed boiled potato and pink pepper. Blanch the leaves and prepare a filling with the boiled potato, a cheese you love and pink pepper. Insert the filling on one side of the leaf and roll it up, closing the rolls with toothpick. Bake in the oven for at 425°F. If you like omelettes, you can make them with the green leaves of the leek, too! Blanch the green part and proceed as you would for any omelette. If you’d like, add some Parmigiano Reggiano, spices or speck to the eggs. The end result will make you think back sadly on all the leek leaves you’ve thrown away in the past!
FAQs
Leeks: that underrated green part
Can the green part of leeks be used? ›
Any leftover vegetable trimmings can be used to make a useful and delicious stock, but adding the green tops of leeks adds a beautiful green layer of flavour.
What part of leek to discard? ›
Decide how much of the leek greens you want to use. They are tougher and can be stronger tasting, but soften with long cooking. The last couple of inches of the dark green ends should probably be discarded or saved for making stock.
Can you eat all parts of a leek? ›
What Part of the Leek Can You Eat? The most edible parts of leeks are the bottom white and light green parts because they are tender and have the most flavor. The dark green parts are technically edible but to a lesser extent because they are quite tough.
How to tell if leeks are bad? ›
The best way to tell if leeks have gone bad is if they start withering or their tops have started turning yellow. The leeks will also start turning dark green.
Is any part of a leek poisonous? ›
Interesting Tidbits: POISONOUS PARTS: All parts but causes only low toxicity if eaten; can be safely eaten in small amounts, large quantities not recommended.
When should you not eat leeks? ›
Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops. Choose smaller, younger leeks when you want to eat them uncooked.
How much of a leek is usable? ›
While the whole leek is edible, primarily just the white and light green portions are used. The top leafy part is tougher to eat but still has flavor. If your recipe doesn't use the leek's dark green tops, save them for homemade veggie stock.
Should I cut the tops off my leeks? ›
In addition, you can cut about half of the top leaf growth, which will reduce the water loss of the Leek once planted. This is not essential, but by preparing the Leek for planting outside in this way makes it easier to plant and helps it get off to a good start.
Is it OK to eat leeks everyday? ›
Leeks may protect against certain types of cancer
Studies suggest that people who regularly eat leeks and other allium vegetables may have up to a 46 percent lower risk of gastric cancer than people who don't eat them, but further studies are needed to be sure. Leeks may also protect you from colorectal cancer.
Leek is richer in some vitamins and minerals compared to onion. In 100 grams of leeks, there are 2.1 g of iron — 10 times more than the amount found in onions. AgroWeb.org data on onions and leeks show that the calcium content of leeks is higher, with the exception of green onions.
What is the most nutritious part of a leek? ›
Enjoy The Greens!
The word 'folate' comes from Latin 'folium', meaning 'leaf', so generally, the greener or more leafy the vegetable, the more folate it contains, although naturally there are exceptions to this rule. Leek tops are great thinly sliced and sautéed in healthy fats.
Should you eat the green part of leeks? ›
Most people automatically cut off and discard the tops of leeks, but the darker green leaves just need a little extra cooking time. Next time you saute leeks, add the tops to the pan 5-10 mins before the rest of the leek.
Why do you soak leeks in water? ›
Before cooking, it's important to thoroughly wash leeks as dirt and grit often gets trapped between the layers of leaves as they grow.
What are the worms in my leeks? ›
Leek moth caterpillars are creamy-white with brown heads and small legs. They do not usually pupate within plant tissues. Larvae of the leaf-mining fly are white, headless maggots with no legs. Cylindrical brown 3mm long pupae are likely to be found embedded in the stems and bulbs.
Are leek greens healthy? ›
Leeks and wild ramps boast a variety of nutrients and beneficial compounds that may improve your digestion, promote weight loss, reduce inflammation, fight heart disease, and combat cancer. In addition, they may lower blood sugar levels, protect your brain, and fight infections.
Can you eat leeks like green onions? ›
Can You Substitute Leeks for Green Onions? You can generally use leeks and green onions interchangeably. If you substitute green onions for leeks, you will need to use green onions because leek stalks are larger. Consider that raw leeks have a milder flavor than green onions.
What can the fibrous dark green outer leaves of leeks be used for? ›
Most recipes call for the white and pale green parts of leeks, but the dark outer greens are equally delicious in stews, sautés, and pasta and grain dishes. In French cuisine, leek leaves are used to season broths, soups, and stews as part of a bouquet garni.
How much of the leek can you use? ›
While the whole leek is edible, primarily just the white and light green portions are used. The top leafy part is tougher to eat but still has flavor. If your recipe doesn't use the leek's dark green tops, save them for homemade veggie stock.
