Take Leeks From Gritty to Squeaky Clean

Trim away the leathery dark-green parts of the leeks (they can be saved to make stock). Make the cuts at a sharp angle in order to preserve as much of the tender light-green core as possible.

Slice each leek in half from end to end. This will make it easier to remove any grit lurking between the layers.

Now that your leeks are clean, it's time to get cooking! Try them in classic potato leek soup, creamy caramelized leek and bacon dip, or anywhere you'd typically use onions but would prefer a milder flavor.