Step 1

Thoroughly rinse your leeks and pat dry with a paper towel.

Step 2

With a sharp knife, remove the dark green leaf end and discard or save for soup or stew stock.

Step 3

Thinly slice the leek into rings and discard the root end.

Step 4

Submerge the sliced leeks in a bowl of cold water. Give them a gentle stir or shake to remove any soil or grit between the layers.

Step 5

Allow the leeks to sit in the water for a few minutes. Then scoop them into a colander using your hands or a slotted spoon. This ensures that you aren’t dumping the rinse water back onto the leeks.Now you have clean, sliced leeks that are ready to be used.

Step 6

Alternatively, if you prefer, you can slice your leeks into thin strips, julienne cut. First removing the dark green leaf ends and the root ends. Discard or reserve these for soup or stew stocks.

Step 7

Then, slice each leek in half from top to bottom.

Step 8

Slice the halves into thin strips. Then rinse in a bowl of water the same way you would with the rings, scooping them into a colander to drain.

Step 9

There you have it! Clean, sliced leeks that can be used in a variety of recipes.