Leeks are milder and more delicately flavored than onions, and while they’re most famously paired with potatoes in soup, they’re very versatile. Slice and sauté them with other aromatics, add them to stews, or poach or braise them and serve as a side dish. Contrary to what you may have heard, you can even eat the dark green parts!

Photo of Braised Leeks by Chris Rochelle / CHOW.com

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