A cousin to onions and garlic, but with a sweeter, more subtle flavor, leeks are less brashly assertive than many of their allium cousins. As suitable as the center of a dish as it is as a supporting player, leeks are endlessly versatile. Many hearty winter soups and stocks call for leeks—what combination is more classic and comforting than creamy potato and leek?—but their subtle flavor plays just as nicely in a lighter spring soup.
First things first: check out our all-inclusive guide to buying and preparing leeks before placing them in your stockpot. Once you've made your grocery trip, it's time to get creative. Stuff them with raisins and blue cheese before roasting for a wonderfully fragranced stuffed leek recipe. Or cook the leek tops briefly for a bright onion-flavored green dish. From Swiss cheese soup to braised pork belly with leek and ginger, here are the 18 best leek recipes in our arsenal.
Crab, Spinach, and Artichoke Dip
Crab dip is made even better when mixed with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. Get the recipe for Crab, Spinach, and Artichoke Dip »
Stuffed Leeks with Blue Cheese, Raisins, and Almonds
Chilled Mexican Potato and Leek Soup (Sopa de Poro y Papa)
Swiss Cheese Soup
A traditional dish enjoyed year-round in the Alps of southern Switzerland, this homey soup takes its name from the mountain huts where it’s commonly made. Typically incorporating cheeses from the region, this version is fortified with L’Etivaz (which can be found at specialty cheese shops) and heavy cream. If you can’t find L’Etivaz, substitute Gruyère instead. Get the recipe for Swiss Cheese Soup »
Braised Pork Belly with Leeks and Ginger
Awamori, a lightly sweet rice distillate, is used to blanch and cook—as well as coat—tender pork belly, resulting in a sticky, umami-rich sauce. Get the recipe for Braised Pork Belly with Leeks and Ginger »
Cold Soba with Mushroom and Leek Seiro Broth
For this deconstructed noodle soup, dip cold noodles into the hot broth, then slurp them quickly—the technique preserves the integrity of the tender, fresh noodles. Get the recipe for Cold Soba with Mushroom and Leek Seiro Broth »
Chicken with Cauliflower and Leeks in Red Wine Sauce
Cauliflower, leeks, and bay leaf infuse this chicken dish’s luscious, reduced red wine sauce with flavor. Get the recipe for Chicken with Cauliflower and Leeks in Red Wine Sauce »
Clam, Leek, and King Oyster Mushroom Foil Yaki
Clams, leeks, and king oyster mushrooms get cooked in a foil pouch that resembles a Jiffy Pop. Get the recipe for Clam, Leek, and King Oyster Mushroom Foil Yaki »
Mustard Tart
Two kinds of mustard bring bright, tangy, and savory notes to this quiche, which is full of vegetables and less heavy than the standard. Get the recipe for Mustard Tart »
Verjus-Brined Pork Chops with Marinated Leeks
These verjus-brined pork chops are accompanied by charred leeks, which are drizzled with vinaigrette and wrapped in foil before they hit the grates. Get the recipe for Verjus-Brined Pork Chops with Marinated Leeks »
Grilled Greens and Leek Tops with Chile-Garlic Sauce
When buying leeks for this dish, cookbook author Amy Thielen says to look for ones that have all or most of their dark green tops still attached. If trimmed leeks are all you can find, use the dark and light green parts only. Get the recipe for Grilled Greens and Leek Tops with Chile-Garlic Sauce »
Marinated Leeks with Herbs (Poireaux Vinaigrette)
For a simple and delicious side dish, try poaching leeks in a mustardy dressing. Get the recipe for Marinated Leeks with Herbs (Poireaux Vinaigrette) »
Leek Bread Pudding
The chewy sourdough bread cubes in this savory dish soak up custard for a creamy interior and toast to a golden brown for a crunchy topping, perfect for a slow morning. Get the recipe for Leek Bread Pudding »
Six-Onion Pizza
Top your pizza with the unexpected combination of six different types of onion, including leeks, shallots, and red onions, for a sweet-savory delight. Get the recipe for Six-Onion Pizza »
Cong Bao Rou Si (Stir-Fried Pork with Leeks)
Leek Terrine with Goat Cheese
Leek Terrine with Goat Cheese
Hummus with Pan-Seared Duck, Leeks, and Tapenade
Alon Shaya, chef at New Orleans’ Shaya, tops hummus with baroque toppings like fried eggplant, romanesco, and dates; here, he opts for serving the creamy spread with duck, leeks, and tapenade. Get the recipe for Hummus with Pan-Seared Duck, Leeks, and Tapenade »
Leek and Herb Frittata (Kuku Sabzi)
This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish. Get the recipe for Leek and Herb Frittata (Kuku Sabzi) »
FAQs
Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.
How does Gordon Ramsay cook leeks? ›
Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.
What part of the leek do you not eat? ›
The most edible parts of leeks are the bottom white and light green parts because they are tender and have the most flavor. The dark green parts are technically edible but to a lesser extent because they are quite tough. If you do want to eat the dark green parts, be sure to saute them well so they soften.
What part of leek do you rat? ›
Most recipes call for the white and light green part of leeks. You can technically eat the dark green part, but it has a much tougher texture. If you don't want to waste this part, consider saving it to make homemade vegetable stock or use it in recipes where you cook it very well until tender.
Why do you soak leeks in water? ›
However, washing leeks is particularly essential because they get LOTS of dirt and grit stuck in them during the growing process. Fortunately, a quick slice and swish in a bowl of water easily helps all that dirt fall out of your leeks and into the bottom of the bowl.
Are leeks easier on stomach than onions? ›
Did you know that leek is easier to digest than onions? soups instead of onions.
What are the side effects of eating leeks? ›
Risks of Eating Leeks
People who are sensitive to FODMAPs may experience digestive symptoms, such as bloating, diarrhea, and gas after consuming high-FODMAP foods. People with certain digestive conditions, like Irritable bowel syndrome (IBS), are more likely to be intolerant to FODMAPs.
Is it OK to eat leeks everyday? ›
Leeks are a healthy food and, like most foods, can be eaten in moderation as part of a balanced diet. Eating large amounts of leeks, however, can have some negative effects. First, leeks are high in fiber and can cause digestive discomfort, bloating, and gas if consumed in large amounts.
Are leeks anti-inflammatory? ›
Leeks are rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and may have anti-inflammatory, anti-diabetic, and anticancer properties, as well as other health benefits.
When should you not eat leeks? ›
The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops.
We traditionally trim the green tops off leeks and throw them away, but the thick leaves are perfectly edible and have just as much if not more flavour than the milder, pale end. Often referred to as a super food, leeks are high in flavonoids, vitamins A, E and K, and fibre.
Can I freeze leeks? ›
To freeze: Leeks can be frozen! Simply slice and freeze them on a tray, before popping into a sealed container. To defrost: When you take food or drink out of the freezer, it's important to defrost it safely. Don't defrost at room temperature.
What are the worms in my leeks? ›
Leek moth caterpillars are creamy-white with brown heads and small legs. They do not usually pupate within plant tissues. Larvae of the leaf-mining fly are white, headless maggots with no legs. Cylindrical brown 3mm long pupae are likely to be found embedded in the stems and bulbs.
What happens if you eat the green part of leeks? ›
Leeks: that underrated green part
This green part contains a lot of vitamin C and it can be used in many recipes. You only have to remove a few centimeters of the usually woody upper part from the leaves. Boiled leaves can be used for sauces, soups or casseroles. Or simply seasoned with oil and spices for a side dish.
What lays eggs in leeks? ›
The leaf miner lays its eggs in two periods, March-April, then that lot hatch and lay eggs in October and November, making overwintering leeks very vulnerable. It's tiny, only 3mm long, and thus often finds cracks and holes to make its way to its progeny's favourite dinner.
How do you cook leeks Jamie Oliver? ›
Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!
How long should leeks be cooked? ›
To cook: Leeks can be boiled, braised or steamed. Sliced leeks should be cooked for 5-7 minutes until tender but still firm. Whole small leeks should be cooked for 10-15 minutes until tender but still firm, top with a cheese sauce and then brown under a preheated grill for 5 minutes or until golden.
Why don't you use the green part of leeks? ›
The common wisdom is that leek greens are so tough, they should only be used to make stock. I agree that leek greens are great to throw into stock, but that's far from their only use. Yes, the fact is that they are tough.
