Leeks are a superfood, in every sense of the word. They’re not just full of free-radical fighting antioxidants and immunity-boosting vitamin A — they’re also remarkably resilient. You may think of leeks as a spring thing, but they’re always growing strong, even in sub-20° weather.
Fortunately, we’re blessed with lots of leeks here in SoCal, and our winters are mild as the onions themselves. Their subtle sweetness is perfect for hearty stews and soups, especially when paired with the nutty flavor of slow-cooked turnips or the creamy goodness of potatoes.
We hope you’ll love this lovely leek recipe—but first, a few pointers for the prep:
They may look like giant green onions, but they’re actually the mildest member of the allium family. Leeks need a little extra cleaning when soil sticks to the tightly packed leaves, but it only takes a few minutes. Besides, their bright, earthy flavor makes it all worthwhile.
How to Prepare Leeks
Start by using a sharp knife to remove the dark, leafy greens from the top of the leek. (Even though they’re edible, they can be tough.) Then, remove the root head from the white end of the stalk.
Prepare a bowl of cold water with a pinch of kosher salt.
From here, you can prepare the leeks in two ways: coins or strips.
For coins, slice across the leek as you would a green onion. Place the small coins into the bowl of water and stir before letting sit for 5-10 minutes. Then, strain and rinse.
For strips, cut the leek into equal parts before slicing lengthwise. Each leek will have a few leaves on each side. Place into the bowl of cold water and salt. Allow to sit for 5-10 minutes. Drain and then rinse each one individually, checking between the leaves to remove any remaining soil.