I love leeks and use them in soups, pasta, charred, all good. Since I usually cut off the dark green leaves with one cut, I found this information note worthy.
No waste leek prep: To trim leeks to get the greatest yield of the tender light green and white parts, don't trim off all of the dark green leaves on one slice. Instead, use a paring knife to cut away each leaf individually; as you remove only the dark green part, more light green is exposed from underneath on the next leaf. Trimming the leaves in layers will give you a much greater usable amount of leek. Save the dark green parts to flavor broth, soup,, stock , or stew. This is something I have never done, but want to try it.
I especially love leek and potato soup, but recently cut them in half and charred them on the grill pan. Just salt and pepper and a little butter. One can also cut the white and light green parts into match sticks and fry in oil until golden brown. Use them to add extra flavor sprinkled over salads, soups, dips. Or to add crunch to burgers. omelets, pastas.
