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Old 08-28-2012, 11:30 AM   #11
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I used to use the green part of the leek too, but I didn't much like leek. Then I didn't put the green part and liked it much better. I still save the green part for stock.

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Old 08-28-2012, 11:41 AM   #12
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Hi Luca,
Unless I want whatever I am cooking them for to be white, I use the whole leek. I cut off the really tough green bit though. I often make a side vegetable by slicing in about inch pieces, saute gently in butter (or a mix of butter and oil) until nearly cooked but still al dente, add some flour to make a roux, when this has cooked out add some milk to the required consistency and add a little cream if desired. S&P to season and sometimes a little thyme. As Raymond Blanc would say "et voila".

I sometimes do this with just the green part if I have used the white for something else.

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Old 08-28-2012, 02:00 PM   #13
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Leeks are not something I tend to use but I ate at a restaurant last spring that served leek greens as a side dish. They were cooked very similar to collard greens or spinach. They were very soft and tasty. Different flavor from collards and spinach. Nice side to the steak.
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Old 08-28-2012, 10:47 PM   #14
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I use the greens and the white part. I often throw the greens in with pot roast a little before I add carrots, potatoes and onions. I would put them in beef stew as well, and they do make a nice side dish for something different.
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Old 08-29-2012, 05:42 AM   #15
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Thanks for all your brilliant ideas, friends!

I will never discard the green part of leeks anymore!

Thanks again
You eat what you are
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Old 08-31-2012, 12:27 AM   #16
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thanks for the thread . . . I wasnt aware that you could use the whole leek!! I only ever used the white bit and always threw the green part away! wow what a waste! thanks for that - will now use it!

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