A little history. Unless you are growing your own leeks, the chances are they have been imported. The US doesn’t even hit the top 40 for leeks growing. You could get lucky and find some at the local farmers market. Keep in mind, in the US it is a Fall vegetable.
Cut off both the bulb end and the dark green leaf end. Slice each leek in half lengthwise. Separate the leaves and (using your hands) clean each leaf under running water or in a bowl of tepid water. Pat dry with paper towel and then slice for cooking.
Many suggest soaking the leeks, but I don’t. Leeks can harbor a fine silt and due to the oils in the leek, the silt will not release unless it gets a little elbow grease. This is why I don’t cut my leeks in rings first. You have a better chance of removing all the silt if the leek remains as a larger piece.
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