Throwing Out Leek Greens
We love the delicate flavor leeks bring to everything from gratins to party dips—but we have to admit, we never know what to do with the leftover greens (most recipes just call for the white and pale-green parts). To the rescue is Tara Duggan, author of Root-to-Stalk Cooking: The Art of Using the Whole Vegetable. She says leek greens work wonderfully in stir-fries, cut diagonally into 1/2-inch thick strips, with pork belly (or you could use bacon); their chive-like flavor is a sharp counterpoint to the mellow, smoked meat. You can also sauté them or use them in stock.