Several years ago when we were hosting a young man from Poland, he wanted to make a traditional Polish meal for our family. I took him to the grocery store to pick up the ingredients he needed and he asked me where the leek’s were.

This leek came straight out of my garden.

I had no idea. I’d never heard of a leek.

Fast forward five years and my post-cancer change in cooking.  I’ve been reading about the nutritional value of whole foods and leeks jumped to the front of the list for antioxidants, Vitamin C, Vitamin K, and Vitamin A.  They also contain small amounts of iron, calcium, magnesium, and zinc.

What is a leek? It’s a member of the onion family.  Think of it as a big green onion.

Simply wash off the dirt, peel a couple of the outer thin layers away, cut off the roots and you’re ready to roll!

This year I chose to grow leeks in my garden and have been using them anytime I would use an onion. They are not nearly as strong smelling as onions. You won’t cry when cutting them up.

When you buy leeks in the store, they still have their thick green leaves on them. You simply cut those off and discard.

Then you use primarily the white and a little of the green above the white to chop and use in any recipe that calls for onions.

I use them in soups, stir fry, sauteeing vegetables, and more!  You can even throw them into salads raw.

Slice, chop, and enjoy!

What about you? Have you ever used leeks?  How do you prepare them and what recipes do you use them in?