I had never cooked with leeks, until we decided to make a dish for a recent cooking class that called for them. I’ve skirted them on market, having read about how sandy they are and how they require soaking to make them edible. Who has time? Who wants to risk grit in the teeth?

But I had this gorgeous-sounding recipe for Brussels sprouts that I wanted to make for the class—and it needed a leek. It was time. I bought my innocent-looking leek, tucked it into the fridge with a wary look, and went searching for information about how to make it behave.

I found this: Kitchen Tip: How To Clean Leeks

And this: How to Clean & Chop Leeks

And, guys, these directions work—and easily.

Now here’s the recipe that makes that little extra effort really pay off. If you want perfectly done Brussels sprouts (not mushy, not bitter, not cooked-to-death-yellow), follow these minute-by-minute instructions.
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