Merrill is a co-founder of food52.

added over 2 years ago

Clean them, chop them and use them to flavor stock, or any kind of soup really!

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TiggyBee added over 2 years ago

Another idea is to wrap up a bouquet garni in them. : )

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wtbryce added over 2 years ago

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)

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gingerroot added over 2 years ago

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.

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sixelagogo added over 2 years ago

Or blanch them and weave them into a mat (good for tiki-coctail parties)

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pierino is a trusted source on General Cooking and Tough Love.

added over 2 years ago

I agree with the bouquet garnie suggestion. Tie them up with a bay leaf and herbs.

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I cut them into 1/2" shreds and cook them with long-simmered collards or similar greens.

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WonderingWilla added over 2 years ago

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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