— Elena Proodian

Use it all. Um, leaks are good food. And, um, uh, you know, as you get up into the, the, the darker green part above the ground, it gets a little more fibrous, uh, a little bit more chewy. And so you need to, uh, you know, maybe cut it smaller so that the fibrous strands are shorter. You need to, to cook that with some moist heat, um, you know, sweating it or, or, you know, steaming it a little bit in the pan to soften it up a little bit longer than the, the white part down below. Also, taste the tune, um, to see how flavor, um, intensity or, or balance, uh, is different and similar. Uh, and then also think about, uh, the, what color you want in your finished food. If you're, you know, making a, a, a monochromatic dish where you don't want any darker pigments, then avoid the green, uh, parts of the leak. But otherwise, it's all edible. And, um, you know, I recommend using all of it. Uh, this is part of the, uh, no waste kitchen philosophy. Okay? Uh, and even down to the roots of, uh, so many of these, uh, foods, uh, they're, uh, they're edible, and it's just a matter of, of handling it or treating it in a certain way by cutting it, you know, to a, a smaller size or cooking it a little bit longer, um, or even seasoning it or flavoring it in a certain way so that we enjoy it. Okay? Uh, but don't shy away from both the white and the green parts of your leaks.