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leeks

why are leeks sold with the green part attached? it irritates me! i pay for the wt of them and then when i get home i have to cut that part off right away because they won't fit in the crisper drawer. anyone else find this annoying?

asked by mcd2 about 5 years ago
9 answers 1072 views
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inpatskitchen

Pat is a trusted home cook.

added about 5 years ago

I certainly understand how you feel but you can freeze them and then use them when making vegetable or even chicken stock.

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added about 5 years ago

I use them for stock too. But if they cut them off, they'd just charge more per pound. I prefer to get the whole veg when I can. I do eat beet tops, for instance, but not carrot tops, but I still like the whole thing. I just chop them off. Leeks are really large though.

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Sam1148

Sam is a trusted home cook.

added about 5 years ago

I like the green parts. Sauteed they make a great garnish for soups. They also add nice bright green color to blended sauces.

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sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

added about 5 years ago

I agree with the others about chopping off the green tops and throwing them in a ziploc bag in the freezer for stocks. If you live near a Trader Joes, they sell pre-washed, topless leeks that are recipe ready, offering you the white and light green your looking for.

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added about 5 years ago

Why is cabbage sold with its coarser outer leaves? Why is some lettuce sold with the tougher outside leaves? There are lots of examples. Think of this as a kind of free wrapping that keeps the part you want from browning/shriveling/collecting dirt, with the added benefit, as pointed out by others, of stock material.

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Sam1148

Sam is a trusted home cook.

added about 5 years ago

Some stores have bins where you can remove the unwanted parts before weighing.
I keep that for cabbage because as maincook61 says, it's a wrapping.

The only produce I don't like pre-trimmed are carrots with the bushy parts attached, as they tend to wick away moisture from the carrots and they dry and split quickly.

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Sam1148

Sam is a trusted home cook.

added about 5 years ago

Quick recipe here for using Green parts of leeks.

Remember the Shaite on a Shingle stuff? Using dried beef?

Here's a tech to upscale it.

One Leek cleaned with green and white parts chopped and separated.
A few slices of prosciutto ham...chopped.

Sautee the ham and white parts together a few mins.
Add the green parts of the leek.
Add some oil and a touch of flour. Cook about 1 min. Add cream or milk, stir and cook until thick. Season with black pepper and adjust salt if needed.
Serve over toast, english muffins or toasted Ciabatta bread.


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added about 5 years ago

I also do the stock thing, but leek greans have multiple wonderful uses! Sauteed on top of soups, as Sam1148 says. Similarly, they can be added to a nice summery ratatouille. But they also make a great addition to a frittata of the type Amanda made this week, a fabulous in a vegetable quiche, and, blanched, are wonderful in potato or corn summer salads. Enjoy those greens!

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added about 5 years ago

i had no idea! thanks for the info all of you. they look so tough and inedible to me. i guess i'll settle down and eat my humble pie with leek greens from now on...