Trim the root end and dark green tops
Rinse well to remove dirt between layers
Slice lengthwise if needed, then chop or cut into rings
Use raw in salads or as a garnish
Sauté in butter or oil as a base for soups, stews, and sauces
Roast with vegetables, meat, or fish
Add to soups, broths, and risottos
Braise with stock, wine, or cream
Grill or pan-sear until tender and lightly browned
Steam and serve with vinaigrette or melted butter
Use in quiches, tarts, and frittatas
Freeze cleaned and chopped leeks for later use