[KmbRN84]

So on impulse bought a 3 leeks. I do not know what to do with them. I am a strict vegetarian and am edging toward vegan.
Also, how do you guys cook swiss chard?

[GirlyGirlSebas]

Kmb - I've never cooked leeks. Have you tried the Fat Free Vegan? I bet she has some ideas or recipes on her site.

[Glory87]

Here is one of my favorite vegetarian recipes - I adore leeks:

Spinach Chickpea Leek Soup

1 tbs olive oil
2-3 leeks, sliced thinly (circles)
1 zuchini, chopped (yellow summer squash also works great)
minced garlic (I use tons)
2 14 oz cans tomatoes (crushed)
small can tomato paste
1 bay leaf
3 3/4 cup veg broth
1 14 oz can chickpeas (gabanzo beans) drained
block of frozen spinach (thawed, drained)
1 tbs oregano
1/2 tsp white pepper
1/4 tsp red pepper flakes
fresh parm cheese for topping

Heat the oil in a large sauce pan, add leeks and zucchini and cook briskly for 5 minutes.

Add the garlic, tomatoes, tomato paste, bay leaf, vegetable broth, chickpeas and spices. Bring to a boil and simmer 5 minutes.

Shred the spinach finely, add to the soup and boil for 2 minutes. Season to taste. (the longer it cooks on the stove, the better it is). Remove the bay leaf, sprinkle with parmesan cheese (if desired).

[Lyn2007]

I love both! Here's some recipes with pictures:

Yummy Leeks: 3 Recipes

Swiss Chard

[jennyplain]

The most important thing with leeks is to wash, wash wash! There are so many layers that sand and grit get trapped in between, and if you don't wash them, you'll end up with itty bitty gritty pieces - yuck! But once they're clean, they are the best tasting things in the world!

http://www.theveggietable.com/techniques/washleeks.html <--good how to on washing them

[synger]

My favorite leek dish is not veg-friendly... it's a Mesopotamian leek and lamb stew (I like experimenting with reproductions of historical recipes).

I love swiss chard. I wash it really well, chop it up, saute it with olive oil, garlic, and a pinch of red pepper flakes. When it's tender enough, I finish it with a drizzle of basalmic vinegar. YUM!