I like leaving them a bit runny, scooping up my portion the moment it comes out from the broiler and violently stirring them into the non-risotto, where they cook into a creamy sauce. The latest in food culture, cooking, and more. Add the leek greens as you simmer a stock (you can even freeze them before doing so). Wine Pairing Weekend & Other Wine Pairing Events. All of these were, in their own special way, great decisions, confirming the fact that I am a genius. Just cook the damn things. Let simmer 5 minutes, stirring occasionally, until leeks are cooked down and tender. Fan open the leaves to … “I’m sure that you’ve probably eaten countless leeks in your life, yet if you were asked to describe their flavor, you’d struggle.”. A wide range of healthy greens recipes. Kale comes in a variety of forms, from heavily ruffled varieties to large, bumpy leaves with a deep green color. No special prep, no massaging them with salt, no soaking them in an excessively complicated brine. The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes. I don’t make a lot of risotto because, with two adolescent boys living in the house, the hours between 3 and 8 p.m. are a nightmarish hellscape where my biggest priority is to make it to bedtime without someone requiring stitches. This isn’t my recipe anymore. Cut a slit about 2 inches through the dark greens leaves, from when the dark green parts start to turn light green. ; Cut the leek lengthwise into quarters through the green end. Heat a large stock pot and add 1/4 cup water. Leaving a bit of bacon grease in the pan for sautéing the leeks helps add additional flavor. I’ve even doubled the stock, doubled the leeks and made this a soup. Yet our personal favorite way to use leek greens is to turn them into leek powder. Cut the top off the leek. Return pot to medium-high heat and melt butter. You can use the dark … To make the crisp green leek tops, heat a small saucepan with a good glug of oil over a medium-high heat. Cooking without a recipe can be wild and reckless. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Can’t find shredded Gouda? Allison Robicelli is a D-list celebrity-chef chef, author, humorist, entrepreneur, general polymath, and all-around good time. Heat the other tablespoon of olive oil in the skillet on medium high, then add the sliced leek greens. Put 3 quarts of water in the pan and add two sliced carrots, one sliced celery stalk, a bunch of parsley and some peppercorns. You can also add a quarter-cup of white wine. Cooking. This leafy green stands up well to both slow and quick cooking methods without becoming overly soft or mushy. Most recipes tell you to cut off the green tops and throw them away, an act which is verboten in my teeny, tiny kitchen. You should buy it. Once hot, place the leeks in the oven to cook for 15-20 minutes until crispy and browned. Throw them into the pan to soften for few minutes before throwing the white parts in. Trim leeks of outer layer and stems. Once you get the basic gist of it, you’re free to alter the dish as you wish. While leeks are cooking, wash celery and potatoes. I have no recollection of ever buying the shredded Gouda, no idea what I had intended to do with it, but it was there and needed something to do. Dunk the greens in a water bath, drain, and spin dry in a salad spinner. Use a sieve to remove the floating leek greens from the water, give them a good shake, and throw them in the pan with a hefty pinch of kosher salt. Add in leek greens and stir, frying until golden and crispy, about 6 minutes. Begin cooking leek greens: Pour excess bacon grease out of the skillet, but leave a bit! Leek tops should be dark green and firm, not limp or dried out. Place chopped leeks in a salad spinner, rinsing with water, and spinning dry. STEP 2: Wash the Dark Green Leaves Cleaning is an essential part of cooking with leeks since dirt gets into the crevices of the leaves quite easily. Transfer fried leeks to a plate and sprinkle with salt. Add bacon, leave out the eggs, sprinkle with crushed-up potato chips—throw caution to the wind and follow your heart. Add leeks and cover with tight fitting lid. https://www.allrecipes.com/recipe/215506/simple-and-delicious-beet-greens Read the Dark green tops of leeks- Can they be used in stock? Add the leeks and butter to a medium stock pot. 6 (plus two) Uses for Leek Greens. No risotto on hand? The first time I made soupy leek rice (recipe below), I slowly cooked the leeks with a good amount of butter; the next time I braised them in olive oil. discussion from the Chowhound Home Cooking food community. Throwing out perfectly good food is a sin, and I didn’t pay $3.99 per pound for organic leeks to be tossing half of them in the trash. You can slip in some eggs, à la shakshuka. I have no time to be standing by the stove, gingerly stirring while adding small ladles of white wine and fresh stock. How do you make Sautéed Leek Greens with Apples and Bacon Add bacon to a large sauté pan over high heat. Depends on my mood. Heat oil in a Dutch oven or large pot over medium-high heat. Season with salt and pepper and cook until over medium until leeks begin to soften, about 5 minutes. But just like mac and cheese or potato salad, this is merely greatness upon which more greatness can be built. Discard before serving; the … As fate would have it, it was exactly what the dish needed—adding a little bit of nuttiness to make an otherwise mellow dish feel a bit more alive. How to Clean Leeks . 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch + Braised Moroccan Chicken Thighs with Oregon Pinot #winophiles, Easy Bibimbap Recipe with Cab Franc Wine Pairing #winePW. But more importantly, leek greens are much more than “perfectly good food”: Prepared well, they’re utterly spectacular. Despite their tough reputation, leek greens soften quite readily if your oil is hot enough. This recipe uses the dark green leek tops that are often discarded after prepping leeks for other recipes. Spring greens & gammon soup 8 ratings 4.5 out of 5 star rating This rustic broth is deliciously meaty and worth cooking a gammon for, or using up leftover ham Many choices for using kale, collard greens, and more...even leek top greens! Chop white and tender green parts into 1/2-inch chunks (discard tough gray-green parts). Behind my secret Oreo stash hot enough hot enough, doubled the stock, doubled stock. 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