Leeks are a versatile vegetable that can be used in many dishes. While the white bulbous bottom is the most commonly used part, the green tops also have a place in the kitchen. So what are some ways to make the most of the green part of leeks?
Can you eat the green part of leeks?
Yes, the green part of leeks is completely edible. The green tops are made up of tightly bundled leaf layers. They have a more concentrated flavor than the white part, being slightly stronger and grassier in taste. The texture is also a bit tougher since this part of the leek contains more fibrous material. But the green tops still make a flavorful addition to recipes.
What dishes use the green part of leeks?
Here are some ways the green tops of leeks can be utilized in cooking:
- Chopped and added to soups, stocks, broths
- Sauteed as a flavorful aromatic base for other dishes
- Added to rice or grain pilaf dishes
- Pureed into sauces, pestos, and dips
- Roasted or grilled as a side dish
- Wrapped around fish filets before baking or steaming
- Chopped and used as a topping for flatbreads, pizza, tarts
- Added to quiches, frittatas, and omelets
- Used in salad mixes or slaws for flavor and color
- Pickled or fermented into condiments like kimchi
- Blended into smoothies, juices, and green drinks
The green tops work well in any recipe calling for leeks in general. Try using the whole leek when possible to reduce waste and maximize nutrients.
What does the green part of a leek taste like?
The green section of leeks has a stronger, more pungent flavor than the white part. When cooked, the greens take on a complex, earthy sweetness with hints of spice. The flavor is almost onion-like but distinctly leek. The green tops are a bit chewier in texture than the soft white bulbs.
Is the green part of a leek healthy?
Yes, the green portion of leeks packs some nutritional perks. Here are some of the benefits of using the greens:
- High in vitamin A – supports immune function and eye health
- Good source of vitamin K – important for blood clotting
- Contains vitamin C – boosts immunity and acts as an antioxidant
- High in iron – prevents anemia by building healthy blood cells
- Has fiber – aids digestion and gut health
- Contains antioxidants like kaempferol – helps lower inflammation and risk of chronic disease
So by using the entire leek, you’ll get a nutrition boost along with that delicious flavor. The greens are especially high in compounds like vitamin C and iron compared to the white bulb.
Are the green tops safe to eat raw?
The green portion of leeks can be eaten raw but it’s often better cooked. Eating raw leek greens may be unpleasant since the fibers are tough and fibrous. Raw greens may also cause digestive upset in some people. Lightly cooking the green tops helps break down the fibers and removes the irritation potential while retaining nutrients.
Do you need to chop or mince the green parts before cooking?
Chopping or mincing the green tops is recommended for most applications. Here are some tips:
- Cut off the very dark green ends which tend to be extra fibrous.
- Stack leek greens and slice them crosswise into thin strips.
- Mince or dice the sliced greens depending on desired texture.
- Rinse well to remove any dirt or grit before chopping.
- No need to chop finely. Pieces around 1/4 inch thick will cook down well.
Pre-chopping makes the greens easier to cook evenly. But for recipes like soups or stocks, larger pieces can be used since they will soften up during long simmering.
Should you clean leek greens before cooking?
Yes, it’s important to wash leek greens (as well as the white portion) to remove any dirt or sediment. Leeks grow underground so soil can get trapped between the leaf layers. Give them a good rinse before using.
To wash leek greens:
- Trim off the root end and dark green tops.
- Slice the greens lengthwise then rinse under running water while separating the layers with your fingers.
- Submerge in a bowl of water and agitate to release dirt. Lift out and drain in a colander.
- Repeat the process until no more dirt appears.
Washing after slicing them open helps dislodge debris. Make sure greens are clean before chopping and cooking.
How do you prepare leek greens for cooking?
Here are some tips for prepping raw leek greens before adding to recipes:
- Rinse thoroughly under cool water.
- Trim away tough ends and any bruised portions.
- Cut off the root end where the greens transition to white.
- Optional: Blanch in boiling water for 1 minute to soften.
- Slice lengthwise then crosswise into strips or dice.
- For sautéing, cut greens into 1⁄4 inch pieces.
- For soups and stocks, rough chop greens into 1-2 inch pieces.
Prepping them this way allows the greens to cook faster and more evenly. Remove any damaged outer leaves before washing and chopping.
What’s the best way to cook leek greens?
Some recommended cooking methods for leek greens include:
- Sautéing: Cook chopped greens over medium-high heat in olive oil or butter until wilted and tender.
- Braising: Gently cook in a small amount of liquid like broth until very soft.
- Roasting: Toss diced greens with oil and roast at 400°F until browned and caramelized.
- Steaming: Place in a steamer basket over boiling water and cook until bright green and just tender.
- Simmering in soup: Add roughly chopped greens to soups and simmer until fully softened.
- Grilling: Grill slices of leek greens over high heat for charred flavor.
Cooking methods like sautéing, braising, or roasting help bring out the natural sweetness in the greens. Just take care not to overcook them into mush.
What are some recipe ideas using leek greens?
Here are a few recipe ideas to inspire creative ways to use up leek greens:
Soups
- Potato leek soup
- Creamy leek and spinach soup
- Leek, white bean and kale soup
- Chicken and leek soup
Salads
- Warm leek green salad with bacon vinaigrette
- Leek green caesar salad
- Roasted beet salad with leek greens
Side dishes
- Sautéed leek greens with garlic
- Creamed leek gratin
- Crispy baked leek greens
Main dishes
- Leek green risotto
- Leek green frittata or quiche
- Leek green pesto pasta
- Leek green tacos
Other ideas
- Leek green tapenade
- Leek green pesto
- Leek green chimichurri
- Pickle sliced leek greens
The bright, fresh flavor of leek greens also works well in eggs, pasta, pizza, savory tarts, pancakes, and more. Get creative with uses for these under-appreciated tops.
What flavors pair well with leek greens?
Here are some ingredients that complement and enhance the flavor of leek greens:
- Onions, shallots, garlic, chives – provide allium flavor
- Potatoes – round out the flavor in soups or side dishes
- Cream, butter – mellow and enrich the greens
- Chicken, fish – are highlighted by the leek flavor
- Herbs like parsley, thyme, tarragon
- Lemon juice, vinegar – brighten up the earthy notes
- Bacon, pancetta – smoky, salty complement
- Cheeses like cheddar, gruyere, parmesan
When using leek greens in recipes, consider ingredients like creamy dairy, starchy potatoes, fresh herbs, citrus, and cured pork to balance out the strong vegetal flavor.
How can you store leek greens?
Since leek greens are highly perishable, proper storage is important. Here are some tips:
- Refrigerate leek greens in a plastic bag, unwashed. They’ll keep 1-2 weeks.
- Wrap greens in a damp paper towel and place in an airtight container.
- Store leeks with roots attached – this prolongs freshness.
- Don’t wash leeks until ready to use.
- Use greens within 2-3 days of purchasing for best quality.
- Freeze chopped greens by blanching first then freezing in airtight bags.
Keep leek greens refrigerated and dry for maximum shelf life. Wash just before using to avoid premature spoilage. With proper storage, the greens can be kept fresh for use in recipes all week long.
Can you freeze leek greens?
Freezing is a great way to preserve leek greens for later use in recipes. Here is a simple process for freezing greens:
- Wash and chop leek greens into desired size pieces.
- Blanch greens in boiling water for 1 minute then drain and rinse in cold water to stop cooking.
- Pat greens dry then spread in a single layer on a baking sheet.
- Place sheet in freezer until greens are completely frozen.
- Transfer frozen greens to zip-top freezer bags or airtight containers.
- Remove air and seal bags. Label with contents and date.
- Frozen greens will keep 6-12 months in the freezer.
Blanching before freezing helps stop enzyme action that can cause loss of flavor and texture. Frozen greens can be added directly to soups, stews, and stocks for convenience.
Can you juice leek greens?
The green tops of leeks can be juiced along with other fruits and vegetables. Some benefits of juicing with leek greens include:
- Extracts nutrients like vitamins A, C, K
- Provides anti-inflammatory benefits
- Adds a mild, sweet flavor
- Mixes well with green veggies and herbs
- Provides a vibrant green color
Chop greens and run through a juicer according to appliance directions. Combine with juices like:
- Cucumber, celery, kale, spinach
- Apple, parsley, lemon
- Carrot, beet, ginger
Drink leek green juice right away or store tightly sealed in the refrigerator up to 24 hours. The mild onion flavor pairs well with sweet and herbaceous notes.
Conclusion
The green tops of leeks are a tremendously versatile ingredient. Full of nutrition and bold leek flavor, the greens can be added to soups, salads, sides, mains, and more. Proper storage and preparation help retain the best texture and taste. Next time you buy leeks, don’t discard those greens. With a little creativity, you can transform them into something delicious.
