Blanched Leek Greens


When blanched, leek greens taste like chives, although they chew like a rubber hose!  You need to chop or puree them to eat them. Once you do, you can transform the greens into Dill-and-Leek-Greens Pesto to top crispy potatoes or make into Creamed Leek Greens, a great stand-in for spinach at your next Thanksgiving meal.

Blanched Leek Greens
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Blanched Leek Greens

Recipe by Ronna WelshCourse: Sides

2

Cups

When blanched, leek greens taste like chives, although they chew like a rubber hose!  You need to chop or puree them to eat them. Once you do, you can transform the greens into Dill-and-Leek-Greens Pesto to top crispy potatoes or make into Creamed Leek Greens, a great stand-in for spinach at your next Thanksgiving meal.

Ingredients

  • 6 cups water

  • 1 tablespoon coarse kosher salt

  • ½ pound dark green leek leaves (from about 2 large leeks), cut into 1-inch pieces and well washed (about 4 cups)

Directions

  • Mix 3 cups of the water, a large handful of ice, and 1½ teaspoons of the salt in a large bowl.
  • Bring the remaining 3 cups water to a boil. Add the remaining 1½ teaspoons salt. Add the greens all at once, submerging them with a spoon or tongs. Cook until they turn bright green and become soft and very pliable, about 1 minute. Drain the leaves and immediately plunge them into the ice bath to stop cooking.
  • Once completely cool, drain well. The leaves will range in color from rich green to bright yellow. Discard any that are yellow-brown. To store, place a paper towel in the bottom of a container. Place the drained leaves on top. Cover and refrigerate for up to 3 days.