What You Need
- large bowl of cool water or faucet
- chef’s knife
Follow These Steps
Cut off the dark green part
Slice off the leek’s dark green end, trimming to the part where the color is a pale green. You can save these ends to make stock, but they’re too tough to eat on their own.
Cut off the end; slice stalk the lengthwise
Take the remaining white stalk, cut off the root end, and slice the leek in half lengthwise.
Run leeks under water or chop
If you’re using leek halves intact, hold them under running water, separating the layers slightly to help dislodge the grit (for, say, roasting). Or, if your recipe calls for chopped leeks, skip this step and slice your stalks instead.
Swish in water and strain
Dunk leek slices in a bowl of cool water, swishing to let grit sink to the bottom. Strain pieces to remove excess water.