How to Use the Green Part of the Leek

For a touch of green and a bit of zest in your meals, turn to leeks for their unique flavour. The white part of the vegetable is often the most used, but the green leaves are just as edible and lend themselves well to a number of recipes. That said, give your compost bin a break and put your knife and cutting board to work by incorporating this less-used part of the vegetable in a variety of dishes.

1. In a sauce

Switch up the usual cream sauce for fish and chicken with this basil and leek milk that goes great with Arctic char, as well as roasted meats.

SAUCES, BUTTER AND PESTO

Basil and Leek Milk

2. In a broth

Instead of composting the leaves, use them in a soup as a substitute for onions or even in a homemade broth made from veggie scraps. In either case, be sure to clean the leaves thoroughly to remove any soil.

ZERO-WASTE RECIPES

Clean-Out-the-Fridge Vegetable Broth

3. In a skillet dish

The green part of the leek has a place in many recipes, especially ones that contain eggs. Whether in an omelette, a shakshuka-style dish or a quiche, it’s great to use after it’s been sautéed in a skillet.

WEEKDAY RECIPES

Green Shakshuka

4. As a garnish

In this recipe made with store-bought hummus, the leek’s leaves are used as a garnish. Soften them with garlic and chickpeas, and then sprinkle with curry powder and drizzle with lemon juice. Its strong flavour will add charm to this spread; serve it with bread.

DIPS AND SALTY SPREADS

Hummus with Chickpea and Leek Topping

Leeks are a food that keeps well and for a long time. To ensure a long shelf life for this and other ingredients, be sure to consult our zero-waste tips featured in our wide selection of articles: