Like creamed spinach, Creamed Leek Greens are endlessly versatile: delicious as a side dish or stretched with a little pasta water and paired with peas over orecchiette; swirled into a frittata with ricotta cheese; or chilled and spread on crackers. I use ground coriander instead of the more expected nutmeg.
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The leek greens give this herbal paste a little bit of heat. Use as you would any pesto. It’s especially good whisked together with a little sharp pickle brine to serve over smashed potatoes or smoked fish.
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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.
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Leeks release a good deal of their own water when they cook. They reduce considerably in volume and swim in their own fragrant broth by the end. Keep a stash of these on hand to layer on sandwiches, serve alongside chicken legs, or stuff into a quiche. You can easy double the recipe (increasing the cooking time by half) and freeze extra cooked leeks for later use.
I like the crunch of whole spices, so I scatter the peppercorns and coriander seeds among the leeks. If you’d rather contain them to remove them after cooking, first tie them in a cheesecloth sachet.
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Transform a single bunch of leeks into three delicious sides for the Thanksgiving table. Learn how to make Wine-Braised Leeks with Coriander and White Pepper, Smashed Crispy Potatoes with Leek Greens Pesto, and Creamed Leek Greens. You’ll be inspired to refresh your holiday menus, while reducing ingredient costs and food waste. There will also be time to ask for expert advice on your big holiday cooking conundrums, so come with questions!
Leek Side Dishes Class + Q&A Read More »