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Kristen is the Senior Editor of Food52
Merrill is a co-founder of food52.
Clean them, chop them and use them to flavor stock, or any kind of soup really!
Another idea is to wrap up a bouquet garni in them. : )
1. Stock (but moderate quantity relative to other stock components)
2. Szechuan dishes like double-cooked pork http://newyork.seriouseats... Good recipe in the F. Dunlop Szechuan cookbook http://amzn.to/aFdxIh
3. Compost (I've never successfully fully utilized leek greens)
I made a vegetable soup yesterday using the green parts of the leeks to flavor the stock (along with roasted vegetables, parsley, thyme) and then strained all the solids out. It was delicious.
Or blanch them and weave them into a mat (good for tiki-coctail parties)
pierino is a trusted source on General Cooking and Tough Love.
I agree with the bouquet garnie suggestion. Tie them up with a bay leaf and herbs.
I cut them into 1/2" shreds and cook them with long-simmered collards or similar greens.
Have no idea what everyone is grousing about with these. I just chopped up a bunch, blanched them (made sure none were too tough), and threw them in to a beef stir fry. Everything was eaten up.
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