In the kitchen, there is always a way to use most parts of an ingredient – if you’re creative enough! Here’s a few tips on how to use the green leek leaves for your recipes.
Leeks: that underrated green part
With leeks, the general trend is to use the white part and throw away the green. This green part contains a lot of vitamin C and it can be used in many recipes. You only have to remove a few centimeters of the usually woody upper part from the leaves. Boiled leaves can be used for sauces, soups or casseroles. Or simply seasoned with oil and spices for a side dish. The taste is strong but the fiber contained within is an excellent remedy to help out your intestinal tract. Among the most delicious possibilities are making strips of the leek leaves and frying them in boiling oil for crispy fries.
Recipes with the green part of the leek: rolls or an omelette?
Have you seen roulades with ribbon leek? They’re not only delicious but making them is a piece of cake. Steam the leaves for quite a while and once cooked through, use them to tie your rolls.
The green of the leeks can also be used to make rolls. Wrap a slice of speck for every whole green leaf. Prepare a batter with flour, salt and sparkling water. Dip each roll in hot oil and fry them. The rolls made with the green of the leeks can also be baked in the oven, filled with cheese and mixed with a mashed boiled potato and pink pepper. Blanch the leaves and prepare a filling with the boiled potato, a cheese you love and pink pepper. Insert the filling on one side of the leaf and roll it up, closing the rolls with toothpick. Bake in the oven for at 425°F. If you like omelettes, you can make them with the green leaves of the leek, too! Blanch the green part and proceed as you would for any omelette. If you’d like, add some Parmigiano Reggiano, spices or speck to the eggs. The end result will make you think back sadly on all the leek leaves you’ve thrown away in the past!
