Published: May 11, 2019
The green tops of this punchy allium are even more packed with flavour than the white parts – see for yourself with this eye-opening soup recipe
Leeks, like spring onions, grow with a head of tall, spiky leaves that are usually trimmed while they’re down in the field. Returning plant matter back into the soil isn’t a bad thing, but composting edible food shouldn’t be our first choice. So look out for leeks with their tops intact: they are as flavourful, if not more so, than the white part.
The tougher green leaves need to be finely sliced across the grain, but other than that, they can be used in much the same way as the rest of this fabulous vegetable.
Continue reading...from The Guardian http://bit.ly/2LC79I5
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