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CARE Recipe: Sautéed Leek Greens; Too Much Nutrition for the Compost Bin

Leek greens are much milder when sautéed than onion but cook just as fast.  The variations for the simple glaze below are limitless.  I tested this recipe, as well as, a version using almond oil, coconut milk, and curry that will be wonderful with chickpeas and fresh cubed pineapple.

  • Total Time: 30 minutes
  • Yield: 4

Ingredients

  • about 8 cups sliced leek greens (amount from 2 medium stalks)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon ghee (clarified butter)
  • 2 tablespoons soy sauce (reduced-sodium variety can be used)
  • 1/4 cup vegetable broth
  • 2 tablespoons Mirin or rice wine vinegar (optional)
  • 1 tablespoon kudzu (to thicken sauce) mixed with 1 tablespoon water

Instructions

  1. Slice leek greens in half, fan the leaves and thinly slice.  Clean by soaking in a large bowl of cold water and letting the sand settle to the bottom.  Repeat until the water is clear.
  2. While soaking, ‘unlayer’ larger pieces so that you have more uniform single layers of leaves for even cooking.
  3. Heat oil and ghee in wok or large non-stick skillet over medium-high heat. Add leek greens and sauté until tender (about 8 minutes, they will reduce in volume by about 1/3; can cook longer to lightly caramelize).
  4. Add soy sauce, broth, Mirin, and kudzu water mixture to form light glaze.  Stir well.
  5. Remove from heat.  Glaze will continue to thicken as it cools.

Nutrition

  • Serving Size: 1 cup

Keywords: cooking with leek greens, cooked leek tops

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