Leeks can be prepared the same way as their cousin, the onion: raw, steamed, sautéed, boiled, fried or grilled. Try them sautéed with apples for a delicious meat topper or baked into a savory quiche with crispy bacon and Gruyère cheese.
At the store, look for firm and straight leeks with dark green leaves and white necks. Choose leeks that are about an inch thick, and have a long white to pale green shaft. Avoid limp or dry leeks.
Keep in the refrigerator unwashed and untrimmed. Leeks will last between one to two weeks. Make sure to wrap them loosely in plastic to help retain moisture.
When ready to cook, cut off the green tops and remove the outer leaves; these leaves will be tough and dark green. Wash with cool water, making sure to rinse between the leaves where dirt may be trapped. Leeks can be chopped first and then washed. To use the whole vegetable, save the leaves to make stock.
Leeks are an excellent source of vitamin K, with 29 percent of the daily recommended value in a single one-cup serving. It is a good source of the mineral manganese, like spinach and chard. Other vitamins and minerals include vitamin A, vitamin C, vitamin B6, copper, folate, iron and calcium.