We are crazy over leeks!
Maybe you’ve passed over them several times in the grocery store, but you shouldn’t! They don’t taste very good raw, but when sauteed with onions and garlic (their cousins in the vegetable realm) they taste very subtle. They become soft like a cooked onion, and they are delicious in just about any dish.
That means you can obtain B vitamin folate, which helps protect your blood vessel linings from damage, without even knowing it! Leeks are also good for detox because they contain potassium, folic acid, and vitamin C.
They also help reduce cholesterol levels and can help rid the body of uric acid, which the body creates after ingesting certain foods. Too much uric acid in the body can cause gout and kidney stones.
Cultivated leeks are usually about 12 inches in length and one to two inches in diameter and feature a fragrant flavor that is reminiscent of shallots but sweeter.
Here’s how to prepare them: cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
Now keep them on hand and throw them in whenever you use a pot or pan!