When we cook leeks very often we focus on the white part and end up discarding the green part. Actually even the leek leaves are edible and can be used to prepare delicious recipes: crispy chips, broths, stir-fries, pesto and delicious rolls. Learn how not to waste leek leaves and give new life to plant waste, for a Zero Waste kitchen!
Difference between white part and green part of leek
Il porro si compone di due parti principali: la parte bianca, quella più utilizzata, più tenera, dolce e ideale per cotture brevi come risotti, zuppe e torte salate e la parte verde, più fibrosa e spesso scartata perché considerata dura. In realtà è commestibile e ricca di sapore.
La chiave è choosing the right leaves: le esterne più dure e rovinate vanno eliminate, mentre quelle interne, più morbide, possono essere utilizzate in cucina.
Le proprietà del porro e perché è importante non buttare nulla
Besides being a delicate and tasty vegetable, leeks are also a valuable ally for health. In fact it contains vitamins of group A, C and K, mineral salts such as iron, calcium and potassium, and are rich in fibres that aid digestion.
In particular, the leek leaves are very rich in vitamins (especially A and C), of chlorophyll e natural antioxidants, useful for supporting the immune system and for counteracting free radicals. For this reason, it is important not to discard the green part of the leeks, making the most of it.
Il porro ha un basso contenuto calorico e un’elevata capacità depurativa, perfetto quindi per chi vuole seguire un’alimentazione leggera e saporita.
Using every part and therefore also the leaves, means reducing waste and at the same time making the most of all the beneficial properties of this vegetable: when taste meets sustainability!
Which leaves to use?
Discard any outer leaves that are too hard, stringy, or damaged and use the greener, more compact ones, perfect for use as an ingredient.
Avoid those that have stains and are too dry.
5 recipes for using leek leaves
After selecting the green leaves we move on to the preparation. Below you will find 5 recipes, quick and easy, to breathe new life into leek leaves and avoid waste.
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Vegetable broth with leek waste
Here is a simple recipe, but extremely versatile and that can be used as a base for making risottos, enriching soups, cooking pasta. Place the green leek leaves in a pot along with other vegetables (carrot, or onion) and cold water. Simmer for about forty minutes, strain and you will thus obtain a light and tasty broth. You can also freeze it in small portions.
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Leek leaf chips
Transform the green leaves into one crunchy snack è semplicissimo:
- Wash and dry the leaves well.
- Cut them into strips and season them with oil, salt and pepper.
- Cuoci in forno a 180°C per 10-15 minuti fino a doratura.
Perfect as healthy snack o come garnish for salads and hot dishes.
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Scented soffritto
Leek leaves can replace the onion in the soffritto: cut them finely and brown them with a drizzle of oil. They will release a delicate aroma that flavors any dish, from soups to risottos.
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Leek leaf pesto
Pesto, as we know, is a quick recipe with a thousand uses. You can use it for first courses, on crostoni and bruschetta, or as a delicious garnish for a dish. In this recipe we will use the green part of the leeks as a base. Simply take the leaves and after washing them, blend them with almonds or walnuts, extra virgin oil, a pinch of salt and some Parmigiano Reggiano. A pesto with a unique flavor.
Un’idea originale e sostenibile: frulla le foglie verdi con almonds or walnuts, extra virgin oil, a pinch of salt and parmesan cheese. You will get a pesto with a unique flavor, perfect for seasoning pasta, cereals or bruschetta..
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Baked leek rolls
A tasty and original way to use the green part of the leek? This recipe!
Blanch the leaves for a few minutes, so that they are softer and more flexible. Boil the potatoes, they will be used for filling. Once ready, mash them together with some cheese (stracchino or scamorza) and a pinch of pepper. Place a spoonful of filling on each leaf, roll up and close with a toothpick. Arrange the rolls on a baking tray with baking paper, brush them with a drizzle of oil and bake at 200° for 10-12 minutes.
Golden rolls, tasty and perfect as an appetizer or side dish without waste!
Special tip: vegetable waste broth
Se vuoi fare un passo in più verso la filosofia Zero Sprechi, puoi raccogliere all vegetable peels, stems and leaves which you would normally throw away and use to make an aromatic broth. Add a little’ salt, boil, and then strain: you'll get a ready-made base to use in many recipes, avoiding waste and adding flavor to your dishes.
Discover more ideas Zero wastes e tutte le nostre Bontà di Stagione:
- Don't throw away the stems of the black cabbage: prepares this delicious recipe and durable.
- Discover all Zero Waste recipes di Bontà di Stagione.
- Hai già provato il nostro Rice, Potatoes and Leeks?
- Try also the Zuppa di Cipolle gratinata “La Parigina”, a special recipe with an authentic taste.
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