How to Cut and Cook Leeks
Leeks add sweet, mild onion flavor to soups, stews, and more. These are my methods for cutting and cooking them. See the blog post above for some of my favorite leek recipes.
How to Cut Leeks
Chop off the stringy roots and dark green leaves. You won't use the tough tops in most leek recipes, but I love to save them for vegetable stock.
Slice the leeks in half lengthwise. Lay them cut-side-down on a cutting board, and cut them into thin half-moons. Transfer to a colander and rinse under cool running water, tossing to remove any dirt or debris. Use a kitchen towel to blot them dry before you start to cook.
How to Cook Leeks
To sauté: follow the cutting method described above, and warm a glug of olive oil in a large skillet over medium heat. Add the leeks, a few pinches of salt and pepper, and cook, stirring occasionally, until they soften, about 5 minutes.
To roast: chop into 1-inch chunks, and wash them using the method described above. Toss with olive oil, salt, and pepper and roast at 425° for 15 to 20 minutes, or until they're tender.
To grill: slice in half lengthwise (skip the chopping step above), rinse and dry them well, drizzle with a little olive oil and grill both sides on medium-high until they're well-charred and tender. Season with salt and pepper.