About: Leeks are a type of onion, native to the eastern Mediterranean and the Middle East, with Indonesia, Turkey, France, the Republic of Korea, and Belgium producing the most. Leeks are similar to scallions (green onions), but they are much larger. The vegetable's mild flavor and ease of preparation make it a popular addition to soups, casseroles, and white meat entrées, as well as a simple side dish when gently sautéed.
Health Benefits: Flavonoids abound in leeks, particularly one called kaempferol. Antioxidants, flavonoids may have anti-inflammatory, anti-diabetic, and anticancer properties, among other health advantages.
How to use: Leeks can be cooked in a variety of ways, including boiling, braising, frying, and roasting. They can be roasted or sautéed in butter or olive oil, just like onions. Overcooking leeks, regardless of how you prepare them, will result in them becoming mushy and even slimy. The idea is to cook the leeks until they are soft, but piercing them with a fork should still require some power. Salads with raw leeks are also popular.
Simple Recipe: https://www.onceuponachef.com/recipes/potato-leek-soup.html