Tag: leeks

Leeks: trouble throwing away the green – Italian Cuisine

Leeks: trouble throwing away the green

Do you always use white bulbs and throw away the green part considering it a space? Absolutely wrong. Here are some recipes to use it to the fullest

Discover that some leeks, in the kitchen, do not throw away (almost) anything it's really amazing. Let's see how to use them green leaves for yours recipes.

That undervalued green

With leeks the general tendency is to use white and throw away the green part. This instead contains a lot of vitamin C and can be used in many recipes. just remove from the leaves only i a few centimeters of the usually woody upper part. The boiled leaves they can be used for sauces, soups or flans. Or simply season with oil and spices for one side dish. The taste is decided but the many fibers present are an excellent remedy to facilitate intestinal transit. Among the greedy possibilities is to make strips with leek leaves and fry them in boiling oil, you will get some fried matches crunchy and tasty.

Recipes with leek green: rolls or omelette?

You have seen in photos or from a friend of the bundles tied with leek leaves? Yes, really beautiful and making them is a breeze. You have to steam the leaves leaving them quite long and once cooked you can use them as real threads to bind your bundles. The green of the leeks can also be used to make some rolls. Wrap for each leaf a whole slice of speck. Then prepare a batter with flour, salt and sparkling water, dip each roll and fry in boiling oil. The rolls with the green of leeks they can also be cooked in the oven, stuffed with a mixture of boiled mashed potatoes and pink pepper. In this case you have to blanch the leaves, prepare a filling with the boiled potato, a cheese you love e pink pepper. Place the filling on one side of the leaf and roll, closing the rolls with a toothpick. Bake in the oven some minutes at 220 ° C. If you want an omelette, you can do that too! Blanch the green part then proceed as you would for any one omelette. If you like you can add to eggs some parmesan, some spice, or matches of speck. The result will make you regret all the leek leaves thrown in the past!

Spinach & Leek Torta di Riso – Open Recipe, Insert Vegetables

I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catchall for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash will all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.

I also encourage the use of other cheeses with, or instead of the Parmigiano-Reggiano seen herein. Fontina would be a great choice, as would almost any other melty variety. You can also double the recipe and use a taller spring form pan, which will give you a taller and more authentic looking torta.

Speaking of authentic, this isn’t. Whether sweet or savory, these are usually done with some kind of crust, which I generally skip. It’s not like it’s bad with a crust, but it adds another step, and for me the payoff isn’t worth the extra time, work, and calories.

So, whether you’re making this to use up leftover rice and/or vegetable; or your playing the old “we’re having pie for dinner!” prank on your family, I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:
1 tbsp olive oil, plus more as needed
3 cups chopped leeks (2 large leeks, about 1 cup sautéed)
3 cloves garlic, minced
2 cups cooked rice
1 1/2 cups finely chopped cooked spinach, squeezed very dry
2 large eggs, beaten
3/4 cup finely grated Parmigiano-Reggiano cheese, or other delicious cheese, plus more to dust pan and top
1 generous teaspoon fine salt, or to taste
1/2 tsp freshly ground black pepper
pinch cayenne
pinch nutmeg
– 350 degrees F. for 35 – 40 minutes

Creamy Asparagus Leek Soup with Creme Fraiche

Keeping things green today in the spirit of St Patrick’s Day! Cream of asparagus is one of my favorite Spring soups. The addition of leeks, a relative of onions, scallions and shallots gives this soup a wonderful subtle flavor. But the star here is a touch of creme fraiche added on top, which I like to swirl in to my soup for a creamy delicious finish.

My daughter Madison loves helping me in the kitchen, here I let her snap off the tough ends of the asparagus – she’s a pro!

Creme fraiche is wonderfully creamy, and a bit thinner than sour cream. If that’s not available near you can swap it for sour cream or even Greek yogurt. If you want to go dairy-free, you can of course leave it out, it will still taste wonderful. Enjoy!

Creamy Asparagus Leek Soup with Creme Fraiche
Servings: 5 • Size: about 1 1/2 cups • Old Points: 2 • Weight Watcher Points+: 4 pt
Calories: 141 • Fat: 5 g • Carb: 20 g • Fiber: 5 g • Protein: 7 g • Sugar: 4  g
Sodium: 476 mg (without salt)  • Cholest: 14 mg


  • 2 lbs asparagus (2 bunches) tough ends snapped off
  • 1 tbsp butter
  • 4 leeks, white and pale green only, halved lengthwise, sliced thin
  • 2 cloves garlic, minced
  • 32 oz container + 1 cup Swanson reduced-sodium chicken broth
  • 2 tbsp Creme Fraiche[1]
  • kosher salt and fresh pepper to taste
  • optional chives for garnish


In a large heavy pot, melt better over medium-low heat. Add leeks and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes. Add garlic and cook 1 minute, or until fragrant.

Chop the asparagus into 2-inch pieces. Add to the pot with the leeks. Add the broth and bring to a boil. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat and puree until smooth with a blender. Adjust salt and pepper, to taste.

To serve, divide in 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish.

Makes 7 1/3 cups


  1. ^ Creme Fraiche (www.amazon.com)

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