Leeks -- any other use for the green parts?

Question

I love leeks -- so tasty! I just feel so badly that half the time I cook them, I end up throwing over half of the bunch size away. So what to do with the green parts? I use them in stocks in place of onions, but I don't seem to make stocks and soups often enough to use all the green parts (even freezing them), so I pitch them. 
 
Any suggestions? Leek green part donation societies to which a contribution can be made?

Answer

Chop them small, mix with eggs and fry. Sort of like potato pancakes, but better. Eat them as a side dish or even in a sandwich. (I think you have to add bread crumbs, but not sure)

Answer

They are perfectly edible, just sharper and coarser than the white part. So fine shopping (puree) works well. I tend to use them in 'cream' soups such as asparagus or spinach that start with an onion saute and end up being green. Rarely do I pass through a food mill. Cream (1/2 & 1/2, or whole milk) help dull any sharp edge.

Answer

This is a relatively minor use, but they're nice to wrap around herb bouquets when making herb heavy dishes. I take one long green piece, nestle a bunch of fresh herbs down the middle lengthwise and then close the package with another green piece, tieing it up with twine. Makes it easy to fish out the herbs and keeps sprigs from drifting loose during cooking or stirring. Also looks rather stylish.
 
When I braise leeks, I use virtually the whole leek, trimming off only the ragged ends. In fact, I often use quite a bit of the green even when a recipe calls only for the white and things turn out fine ... it seems a little more "rustic" so I wouldn't do it in anything really refined.
 
Ciao,
 
Rien

Answer

If you boil them about 3 minutes, more than blanched, they make a lovely exterior for a terrine. Very pretty color.
 
The knew whole beast cookbook has a lovely and simple recipe for fish baked on a bed of leeks with a bit of butter. The leeks, including a good portion of the green, retain their texture.

Answer

I rarely throw out the green parts - most of the time I just chop them finer and throw it in to whatever I'm making (unless it's "fancy and refined")
 
I also have to second the braised leeks. Put them in a pan with some stock (veg or chicken) and some butter. Cook covered until soft. Remove the leeks. If necessary reduce the cooking liquid, stir in some more butter and pour over the leeks. Salt and pepper as desired (actually done best if you put it in before the leeks are done so they absorb some salt).
 
This recipe works well with fennel and endive as well.
 
Boris

Answer

The only reason a lot of recipes don't use the green parts is because they're tough and fibrous and need a little more TLC. As others have suggested, chopping that part more finely and braising/stewing/parboiling renders them perfectly fit for most applications.

Answer

I keep a plastic bag in the freezer of items that can be used for stock, such as washed and chopped leek tops. When the bag is full, I make a pot of stock, and freeze it in pint containers.

Answer

Great suggestions, yall. Thanks! 
 
I made a couple bacon, leek, and goat cheese tarts this week, so I have two bunches' worth of green parts leftover in my fridge. I had planned to use one set for a stock next weekend, but all the suggestions sound delicious! I can't wait to play with braising them, and using them in other dishes.
 
Blue skies,
Catherine

Answer

My favorite Szechwan restaurant has an appetizer made with chopped leak stems, chopped pork, sliced jalapenos, thin slivers or garlic in a spicy sauce. It is incredibly delicious. If anyone has a similar recipe please post it.

Answer

2004 last comments? ok- well I don't know why you can't use them in vichyssoise since its all blended anyway.
cook till soft like onion and potato, blend and there you go.

Answer

Thank you all so much for this post. Made an account just for this, such wonderful information!

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Leeks -- any other use for the green parts?

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Leek Greens Stir-Fry with Salty Pork Belly

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