5 Recipes For Leeks You'll Love (2024)

Meet the leek. It may look like an oversize scallion, but this cousin of garlic and onions has a milder taste and a touch of sweetness that set it apart. Leeks also get high marks for heart health, thanks to their stores of folate, fiber, and antioxidants.

Most recipes call for only the white and light-green parts, so choose leeks with long bulb ends and no cracks. Bright-green leaves are a sign of freshness; avoid those that are limp or yellowing. Leeks stay fresh in the refrigerator for a week or two. Clean them well before using to remove grit. This cold-weather vegetable gives dishes an earthy flavor—whether it's the star ingredient or a supporting player—and can be braised, roasted, sauteed, and even grilled.

All recipes serve 4.

Side Note: How To Clean Leeks
To wash away the dirt trapped between a leek's many layers, follow these steps:

• First, trim the roots and dark-green leaves.
• If you're keeping leeks whole, halve the white and pale-green parts lengthwise and rinse the cut sides under the tap while fanning the layers with your thumbs to remove grit. Otherwise, quarter the white and pale-green parts lengthwise, slice crosswise, and put in a bowl of water. Swish to dislodge dirt. Let stand 5 minutes. The leeks will float and the grit will sink to the bottom.
• Remove the leeks with a slotted spoon or your hands, being careful not to stir up grit, and drain.

2 slices bacon
2 tsp olive oil
4½ c sliced, cleaned leeks (white and pale-green parts from 1 1/2 lb whole leeks)
¼ c half-and-half
¾ c fresh whole wheat bread crumbs
¾ c grated Gruyere
1 tsp minced garlic

1. COOK bacon in large skillet over medium heat until crisp, 5 minutes. Drain on paper towels, crumble, and reserve.
2. WIPE fat from skillet, add olive oil, and heat over medium heat. Add leeks and cook, stirring, until very tender, about 10 minutes. Add half-and-half and bring to a simmer. Transfer to broiler-safe gratin dish.
3. TOSS together bread crumbs, Gruyere, and minced garlic. Sprinkle over leeks and broil 8" from heat until crumbs are golden brown, about 3 minutes. Top with crumbled bacon.

NUTRITION (per serving): 230 cal, 15 g pro, 14 g carb, 2 g fiber, 13 g fat, 6 g sat fat, 264 mg sodium

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1 Tbsp oil
1 Tbsp butter
5 oz sliced mushrooms
4½ c sliced, cleaned leeks (white and pale-green parts from 1½ lb whole leeks)
1 c Arborio rice
½ c dry white wine
½ c chicken broth, warmed
¼ c grated Parmesan

1.HEAToil and butter in saucepan over medium heat. Cook mushrooms, stirring, until golden, 5 minutes. Remove to plate.
2. ADDleeks. Cook until tender, 7 minutes.
3. STIR in rice. Add wine. Simmer until reduced by half.
4. ADDchicken broth and cook at a low simmer until reduced to 1 Tbsp. Repeat 4 to 6 times, adding broth 1/2 cup at a time and cooking until rice is al dente and creamy, 20 minutes total.
5. STIR in mushrooms and Parmesan. Season.

NUTRITION (per serving): 360 cal, 10 g pro, 56 g carb, 2 g fiber, 9 g fat, 3.5 g sat fat, 399 mg sodium

More from Prevention: Winter Power Soups

1 lb Yukon gold potatoes
2 Tbsp butter
2 c sliced, cleaned leeks (white and pale-green parts from 2/3 lb whole leeks)
½ cup 2% milk
1 tsp drained horseradish

1.PEEL and cut potatoes into wedges. Cover with 2" water in medium saucepan. Bring to a boil and simmer until fork-tender, about 15 minutes.

2.HEATbutter in medium skillet over medium heat while potatoes simmer. Add leeks and cook until golden brown, 12 to 15 minutes. Remove from heat.
3. DRAIN potatoes and return to pot. Stir in milk and horseradish. Mash until almost smooth. Stir in leeks and season to taste.

NUTRITION (per serving) 178 cal, 3 g pro, 28 g carb, 3 g fiber, 6.5 g fat, 4 g sat fat, 71 mg sodium

More from Prevention: Love Your Leftovers

1 link fresh chorizo (about 2½ oz)
3¼ c sliced, cleaned leeks (white and pale-green parts from about 1¼ lb whole leeks)
2 naan flatbreads (8.8 oz pkg)
2 oz crumbled goat cheese

1. HEAT oven to 425°F.
2.REMOVEchorizo from casing. Cook in large skillet coated with cooking spray over medium-high heat, stirring to break up lumps, until cooked through, about 5 minutes. Transfer to bowl.
3.ADD leeks to skillet. Cook over medium heat, stirring, until tender, 5 minutes.
4.TOPnaan evenly with sausage and leeks and dot with goat cheese. Place on baking sheet and bake until leeks are golden and cheese melts, about 10 minutes.

NUTRITION (per serving): 347 cal, 13 g pro, 39 g carb, 2 g fiber, 15 g fat, 5.5 g sat fat, 713 mg sodium

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4 med leeks (white and pale-green parts)
1 Tbsp oil
1 Tbsp butter
¾ c reduced-sodium chicken broth
1 Tbsp chopped fresh thyme
1 tsp grated lemon zest
Fresh lemon juice
Salt
Pepper

1. HALVEleeks and clean.
2. HEAToil and butter in medium skillet over medium-high heat. Add leeks and cook, turning once, until golden brown in spots, about 5 minutes. Add chicken broth and thyme. Cover and simmer until leeks are tender, about 12 minutes.
3.UNCOVER and simmer until liquid is reduced to a glaze, 3 minutes. Top with lemon zest. Season to taste with lemon juice, salt, and pepper.

NUTRITION (per serving): 88 cal, 1 g pro, 7 g carb, 1 g fiber, 6.5 g fat, 2.5 g sat fat, 115 mg sodium