How to Cut and Cook Leeks
Discover the sweet, mild onion flavor leeks bring to a variety of dishes. This guide provides easy methods for cutting, cleaning, and cooking leeks, whether you prefer them sautéed, roasted, or grilled. Enhance your favorite soups, stews, and pastas with this versatile vegetable.
Instructions
- 1
Chop off the stringy roots and dark green leaves from the leeks (1 bunch). Save the tough tops for vegetable stock.
- 2
Slice the [leeks] in half lengthwise. Lay them cut-side-down on a cutting board and cut into thin half-moons. Transfer to a colander and rinse thoroughly under cool running water, tossing to remove any dirt. Blot dry with a kitchen towel before cooking.
- 3
To sauté: Warm extra-virgin olive oil (1 tbsp) in a large skillet over medium heat. Add the prepared [leeks], sea salt (0.25 tsp), and freshly ground black pepper (0.25 tsp). Cook, stirring occasionally, until softened, about minutes (5).
- 4
To roast: Chop the prepared [leeks] into 1-inch chunks. Toss with extra-virgin olive oil (1 tbsp), sea salt (0.25 tsp), and freshly ground black pepper (0.25 tsp). Roast at 425°F (220°C) for 20 minutes (15 to), or until tender.
- 5
To grill: Slice the prepared [leeks] in half lengthwise. Drizzle with extra-virgin olive oil (1 tsp). Grill both sides on medium-high heat until charred and tender. Season with sea salt (0.25 tsp) and freshly ground black pepper (0.25 tsp).
Nutrition Facts
Per portion