Growing up, I always watched my mom toss the dark green parts of leeks straight into the trash. “They’re too tough,” she’d say, focusing only on the white and light green sections. For years, I followed her lead without question.
But here’s the thing – those leek tops are totally edible and actually really good when you know how to cook them right. While most recipes tell you to use just the white parts, I’ve learned that the green sections are packed with flavor and can be turned into something special with just a few simple steps.
Why You’ll Love This Leek Greens
- Zero-waste cooking – Instead of tossing those leek tops in the compost, this recipe helps you use the whole vegetable, making your grocery budget go further while reducing food waste.
- Quick preparation – With just 30-40 minutes from start to finish, you can turn what’s usually discarded into a tasty side dish perfect for busy weeknights.
- Simple ingredients – You likely have most of these basic ingredients in your pantry already – just grab some fresh leeks and parsley, and you’re ready to go.
- Budget-friendly – By using parts of the leek that typically get thrown away, you’re essentially getting a free side dish from ingredients you’ve already paid for.
What Kind of Leek Greens Should I Use?
The dark green parts of leeks are often overlooked or tossed in the compost, but they’re actually packed with flavor and perfectly edible. When shopping for leeks, look for ones with fresh-looking green tops that are firm and free from yellowing or wilting. Most recipes call for just the white and light green parts, but those tough outer green leaves can be just as tasty with proper preparation. Before cooking, make sure to clean your leek greens thoroughly by slicing them and soaking in cold water to remove any dirt trapped between the layers. While all varieties of leeks will work for this recipe, larger leeks tend to have tougher green parts that might need a bit more cooking time to become tender.
Options for Substitutions
This simple leek greens recipe can be adapted with several easy swaps:
- Red wine vinegar: You can easily swap red wine vinegar with apple cider vinegar, white wine vinegar, or even fresh lemon juice for that tangy kick.
- Dijon mustard: If you’re out of Dijon, whole grain mustard works great. In a pinch, you could use yellow mustard, though the flavor will be slightly different.
- Leek tops: While leek tops are the star here, you could use other sturdy greens like Swiss chard or collard greens. Just note that cooking times might need to be adjusted – chard cooks faster, while collards might need a few extra minutes.
- Olive oil: Any neutral cooking oil will work here – try avocado oil or grapeseed oil if you’re out of olive oil.
- Parsley: Fresh herbs are pretty interchangeable here – try chives, dill, or cilantro based on what you have in your fridge.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking leek greens is not cleaning them thoroughly enough – these leafy tops can hide dirt between their layers, so it’s crucial to soak them in cold water and rinse multiple times until the water runs clear. Another common mistake is overcrowding the pan, which leads to steaming instead of proper sautéing – work in batches if needed to get that perfect tender-crisp texture. When cooking leek greens, keep an eye on the heat level since they can go from perfectly cooked to burnt rather quickly – medium heat is your friend here, and they should only take about 8-10 minutes to become tender. For the best flavor development, make sure to let the leeks get a bit of golden color before adding the vinegar and mustard mixture, and don’t skip the final seasoning adjustment since leeks can vary in their natural saltiness.
What to Serve With Leek Greens?
These tangy, mustard-dressed leek greens make a fantastic side dish that pairs really well with roasted meats like chicken, pork chops, or a nice piece of fish. Since they’re on the lighter side, they’re perfect alongside heartier dishes like mashed potatoes, rice pilaf, or quinoa – the leeks add a nice pop of green to your plate! I often serve them as part of a bigger vegetable spread, combining them with roasted carrots or sautéed mushrooms for different textures and flavors. If you’re going vegetarian, these leek greens are great over a bowl of farro or barley, maybe with some chickpeas thrown in for protein.
Storage Instructions
Keep Fresh: Once cooked, your leek greens will stay good in an airtight container in the fridge for up to 3 days. They’re great for meal prep since you can easily add them to different dishes throughout the week!
Save Raw: If you’ve prepped your leek greens but haven’t cooked them yet, store them clean and dry in a plastic bag in the crisper drawer. They’ll stay fresh for about 5 days, making it easy to cook them whenever you’re ready.
Use Again: To enjoy your leftover cooked leek greens, just give them a quick warm-up in a pan over medium heat for a minute or two. You can also eat them cold in salads or as a side dish – they’re surprisingly good either way!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 150-200
- Protein: 2-4 g
- Fat: 7-10 g
- Carbohydrates: 20-25 g
Ingredients
- 2 teaspoons red wine vinegar
- 2 teaspoons smooth dijon mustard
- 8 cups chopped leek tops (1-inch sections)
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 tablespoon finely chopped parsley
Step 1: Prepare Oven and Baking Sheet
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper to prevent sticking and to make cleanup easier.
Step 2: Mix the Dressing
In a small bowl, whisk together the red wine vinegar and Dijon mustard until well combined.
Set aside this simple dressing for later use.
Step 3: Season and Arrange the Leek Greens
In a medium-sized bowl, toss the leek greens with olive oil, ensuring they are well-coated for even roasting.
Transfer the coated leek greens to the prepared baking sheet.
Arrange them in a single layer to promote even cooking.
Season the leek greens with ground black pepper and salt to taste.
Step 4: Roast the Leek Greens
Place the baking sheet in the preheated oven.
Roast the leek greens for about 20 minutes, stirring halfway through to ensure they cook evenly.
Keep an eye on them to ensure they become tender and are browned in places, which will develop a deeper flavor.
Step 5: Finalize and Serve
Once roasted, transfer the leek greens to a serving bowl.
Adjust the seasoning if needed by adding more salt and pepper to taste.
Sprinkle fresh parsley over the top for added flavor and color.
Serve the roasted leek greens warm as a side dish or as part of your meal.