How To: Prepare Leeks
What You Need
Follow These Four Easy Steps
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.
Take the remaining white stalk, cut off the root end, and slice the leek in half lengthwise.
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.
Dunk leek slices in a bowl of cool water, swishing to let grit sink to the bottom. Strain pieces to remove excess water.
