Leek (stalk) Calories

The white and pale-green parts of leeks are tender and commonly used, but the dark-green leaves are edible too. Since the tops are tougher, slice them thinly for soups, stocks, or dishes that cook for longer.

For leek rounds, first clean the stalk and trim the root, then slice across it. To make strips, cut the stalk lengthwise before slicing. Choose the shape to suit the recipe, and clean the layers before cutting if they contain soil.

Leeks are commonly sautéed until tender, then added to soups, stews, pasta, or savory pies. Cook them over moderate heat rather than browning them heavily; their mild, sweet flavor works well with potatoes, butter, or olive oil.

Whole, unwashed leeks keep best in the refrigerator’s crisper drawer, loosely wrapped to limit moisture buildup. Wash them just before use, and discard any that have become slimy or developed an unpleasant smell.

Yes, leeks freeze well for cooked dishes. Clean and slice them, blanch briefly, cool in cold water, and drain thoroughly before freezing. Their texture softens after thawing, so use frozen leeks in soups or stews rather than salads.

Yes, you can eat leeks raw. Slice the tender white and pale-green parts very thinly and add them to salads or slaws; raw leeks have a sharper flavor and firmer bite than cooked ones.

Leeks have a thick, layered stalk and a mild, sweet flavor, while green onions have narrow hollow leaves and a sharper taste. They are not interchangeable in every recipe: leeks need more cleaning and usually longer cooking.

Yes, leeks can replace onions in many cooked recipes, but they give a milder, slightly sweeter result. Use the white and pale-green stalk, slice it thinly, and sauté until tender before adding the other ingredients.

Leeks pair especially well with potatoes, eggs, cheese, fish, and cream-based sauces. Their mild flavor also suits chicken and beans, so they can add sweetness to soups, gratins, pies, or simple sautéed vegetable sides.