Leek Leaves: How to Use Them and a Zero-Waste Recipe

Welcome to a new edition of our Zero Waste in the Kitchen column!
Today we enhance the leaves of leeks, often discarded but rich in vitamins, minerals and fiber, ideal for reducing waste without sacrificing taste.

Leek leaves are a source of vitamins A, B, C, and J, support digestion, help reduce abdominal bloating, have natural detoxifying and antibiotic properties, and provide potassium useful for the cardiovascular system.

With this recipe you will discover how to turn them into crispy and tasty rolls, perfect as an appetizer or finger food.

Leek leaves

Leeks belong to the leek family. Liliaceae, such as onions and garlic, and share many of their beneficial properties. The outer leaves, often discarded, contain fiber, vitamins and minerals that make them valuable in cooking.

Recovering them means reducing waste and enriching dishes with flavor and nutrients.

Zero Waste recipe: leek leaf rolls

Ingredients:

• Leek outer leaves in abundance

• Speck q.b.

• Flour for batter q.b.

• Cold sparkling water to taste.

• Oil for frying q.b.

Preparation:

1. Remove the most damaged parts of the outer leaves and wash them well under running water.

2. Blanch them for a few minutes in salted water, drain and lay them on a dish towel to dry.

3. Lay a thin slice of speck on each leaf and roll up, securing with a toothpick.

4. Prepare a batter with flour and cold sparkling water, dip the rolls and fry in hot oil until golden brown.

5. Drain on paper towels and serve hot.

A simple and tasty idea to breathe new life into an often overlooked part of leeks!

More Zero Waste ideas and recipes

• Looking for more ideas for using the leek leaves? Here it is. 5 ways not to waste them.
• Le cucumber peels can be used to make original rolls: discover the recipe.
• For many more ideas Zero wastes visit the dedicated section.
• Leek is the star of our soup Rice Potatoes and Leeks, do you know her?