It may look like a giant scallion, but the leek is actually much milder in flavor. It is native to the Mediterranean and has a thick white stalk with long, flat dark green leaves.
Most of the time, leeks are sautéed or are used in soups and salads. In my opinion, you can bring out more flavor when you braise them. Braising is a cooking method in which food is cooked in a small amount of liquid at a low heat for a lengthy period of time.
When cooking, you won’t want to use those long green leaves. The usable part of the leek is the white center stalk.
