The Best Way to Clean and Chop Leeks

Leeks are unsung heroes of many recipes and have a delicious sweet and mild onion flavor. With a hefty price tag and an unusual appearance, they can be a little intimidating if you’ve never worked with them. I find this method to be the best way to clean and chop leeks compared to what else is out there. Here’s why:

• Much less waste. You’ll use about 20% more of your leek.
• Easier to wash. No soaking chopped pieces of leek or draining them.
• Easier to chop. The root ends hold everything together so they’re not so slippery.

Leeks are most often chopped before using in recipes, but you can also cut them in long slices or thick rounds for braising.

You want to cook with the lower white and upper light green sections of the leek. To get to those tender light green parts, we’re going to do an easy cutting maneuver. Most people lop off and discard the entire top of the leek and that’s a wasteful shame, because they’re getting rid of really valuable stuff!

The dark green sections are edible but very tough. I save those for making stock later on, and in that application, they’re flavor bombs.

First Steps for Prepping Leeks

1. (Save all pieces that are removed.) Make a vertical slit with your knife only through the outer layer of the leek. Peel away that whole outer layer; it’s usually dry and rather worn.
2. Holding your knife horizontally, cut a ring around the leek only through the next outer layer where the dark green color meets the light green. This will expose more light green leek underneath what you just cut away – that’s good! Continue with each layer, working your way up the leek, cutting about every inch or so.

Cleaning Leeks

3. Once the dark green layers are cut away, lay the leek on the cutting board and make a long cut through all layers starting 1/2″ from the root and continuing through the top of the leek. Don’t cut through the root!

4. Rotate the leek halfway and make another identical cut, also not cutting through the root. The leek will be vertically cut in quarters but still held together by the root.

5. Now the leek can be easily washed under running water and all the layers will stay together. Wipe your board and knife of any dirt, too. Pat the leek dry with a towel.

Chopping Leeks

6. Turn your fingertips under and hold the leek layers still while you chop through all the layers to the desired length.

7. Chop the leek all the way to the root end. (Be sure to save that root end with the other scraps!) Your leeks are clean, dry, chopped and ready for cooking.

What to do with those scraps?

After you’ve used the best way to clean and chop leeks, you’ll have the greens and cut off bits leftover – they’re flavor powerhouses that are too good to waste!

I keep a gallon sized plastic bag in my kitchen freezer and plop the scraps in it for later use in stocks and broths. I also save the ends and white outer layers of onions, carrot peels and ends, celery nubs and parsley stems.

All of these provide rich deep flavor to chicken or beef stock or make a vegetable stock by themselves. I simply add the frozen vegetable bits right into the stock pot. Flavors and nutrients expanded. No waste. Money saved. Bingo.

Want to see more about stock and broth making? Check out my Homemade Chicken Broth, Dark Venison Stock and Homemade Shrimp Stock.

Need a reliable chef’s knife that won’t break the bank? Try this Mercer 8″ Chef’s Knife.

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The Best Way to Clean and Chop Leeks

You want to cook with the lower white and upper light green sections of the leek. To get to those tender light green parts, we're going to do an easy cutting maneuver. Most people lop off and discard the entire top of the leek and that's a wasteful shame, because they're getting rid of really valuable stuff!

Instructions

• (Save all pieces that are removed.) Make a vertical slit with your knife only through the outer layer of the leek. Peel away that whole outer layer; it's usually dry and rather worn.
• Holding your knife horizontally, cut a ring around the leek only through the next outer layer where the dark green color meets the light green. This will expose more light green leek underneath what you just cut away – that's good! Continue with each layer, working your way up the leek, cutting a collar through the dark green layer about every inch or so.
• Once the dark green layers are cut away, lay the leek on the cutting board and make a long cut through all layers starting 1/2" from the root and continuing through the top of the leek. Don't cut through the root!
• Rotate the leek halfway and make another identical cut, again not cutting through the root. The leek will then be vertically cut in quarters but still held together by the root.
• Now the leek can be easily washed under running water and all the layers will stay together. Wipe your board and knife of any dirt, too. Pat the leek dry with a towel.
• Turn your fingertips under and hold the leek layers still while you chop through all the layers to the desired length.
• Chop the leek all the way to the root end. (Be sure to save that root end with the other scraps!) Your leeks are clean, dry, chopped and ready for cooking.

Notes

After you’ve cleaned and chopped your leeks, you’ll have the greens and cut off bits leftover – they’re flavor powerhouses that are too good to waste.

You can keep a gallon sized plastic bag in your freezer and plop the scraps in it for later use in stocks and broths. You can also save the ends and white outer layers of onions, carrot peels and ends, celery nubs and parsley stems.

All of these provide rich deep flavor to chicken or beef stock or make a vegetable stock by themselves. Simply add the frozen vegetable bits right into the stock pot. Flavors and nutrients expanded. No waste. Money saved.