Before I began roasting leeks, cooking with their green, stiff, stalks, was never something I ever did. Yet with the vegetable continually popping up at every winter farmer’s market that I went to, I decided to get creative and prepare them in a way similar to that of my crispy baked collard chips. Throughout all of my different experiments, I found that not only are leek greens good incorporated into dishes, but they are even more tasty placed on top of food, of which brings us to today’s recipe. Both tender, crispy, crunchy, and bursting with that beloved onion flavor (yet low-FODMAP) these roasted leek greens are fantastic as a side dish, over your main course, or put on top of a salad. That being said, it is important to keep on eye on them when they are roasting, as they can all too quickly become like burnt like charcoal . However, it is not to say that they are not delicious this way, as I have made the mistake of cooking the just a bit too long, many times. Somedays, I like to drizzle balsamic vinegar into the roasting dish a few minutes before taking them out, which gives them even more of a caramelized taste. Overall, these roasted leek greens have become a favorite in my family, as not only do they make the kitchen smell wonderful, but their addition to the dinner plate is simply too delicious not to love.
Roasted Leek Greens
- 2 cups chopped leek greens (from 3-4 long leek stocks)
- 1 tbsp avocado oil
- 1/2 tsp sea salt
- Preheat oven to 425 degrees.
- Chop the green part of each leek stalk into 1/2 inch rounds.
- Place chopped leeks in a salad spinner, rinsing with water, and spinning dry.
- Transfer leeks into a baking side, sprinkling with 1/2 tsp sea salt, and tossing with 1 tbsp avocado oil.
- Once hot, place the leeks in the oven to cook for 15-20 minutes until crispy and browned.
Ephesians 5:2 “Be completely humble and gentle; be patient, bearing with one another in love.”