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I'm planning to put leeks in a stew or soup, but I've never cooked them before. I heard that the green leafy part is thrown out, is that true? Or can I use the whole thing?
 

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you'll notice that the outer green parts are too tough to use. You can use the parts where the white turns into the green though, or like mentioned, the inner parts. If it's too fibrous, don't use it!
 
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