Benefits: Fiber, some vitamins and iron, can improve immune system, and help lower cholesterol. Impart delicious flavor when cooked in soups or sauces.
Storage: Refrigerate, unwashed, in plastic bags. Can last up to two weeks.
Cooking and Preparation: Trim off root end and green tip leaving only the white and palest green portions of the leek. Be sure to wash well between the leaves. Pairs well with potato and cheese dishes, layer in gratins or cook into mashed potatoes, slice and added to soups, saute with olive oil and mushrooms, or browned butter and nuts (such as hazelnuts, or almonds).
Spinach leek curry soup
Time: 45 minutes
2 tbsp. vegetable oil 1 1/2 cuos chopped leeks 4 large garlic cloves, minced or pressed 3/4 tsp. ground cumin 3/4 tsp. ground coriander 1/8 tsp. cayenne 1/2 tsp. paprika 1 large potato, peeled and diced 1/2 cup white basmati rice 5 cups vegetable stock pinch of salt 14 oz. can coconut milk 2 tbsp. lemon juice 10 oz. spinach, rinsed, stemmed, and torn into large pieces *cooked shrimp optional
In large soup pot heat oil, leeks, and garlic, cover and saute 5 minutes, stirring occasionally.
Add spices, cover and saute another 5 minutes, stirring often.
Stir in potatoes and rice and saute for 1 minute.
Add stock and salt, cover and bring to a boil, then lower heat and simmer for 15-20 minutes until the rice is thoroughly cooked and tender.
Stir in coconut milk, lemon juice, and spinach, and keep over heat just until spinach has wilted.
Remove from heat and serve, adding cooked shrimp to bowls if desired.