Wait a minute - what about a frittata? I poked through the fridge to see what might go with sauteed leek greens and found the fresh chives and a sweet potato. The light green middle part of the leeks I washed carefully, then cut into 2 inch pieces and tossed in the food processor for a quick blitz - just enough to mince them - then did a quick saute in olive oil to soften them before adding them to the egg mixture. It was so good I'm sorry there are no leftovers today - it was last night's supper and it went very quickly!
Preheat oven to 350F.
Cut off the light green leaves from the leftover leek greens and wash well.
Cut into 2 inch pieces and briefly pulse in the food processor. I ended up with 1 1/2 cups - if you have more, you can keep it in a container in the freezer to add to soups.
Heat 2 tablespoons olive oil or butter in a skillet and add the leek greens. Saute on medium-low until the greens are soft. Take off heat and scrape into a bowl.
Oil a 9 or 10 inch glass pie plate and set aside.
6 extra-large eggs
1 heaping cup of the cooked leek greens
kosher salt or Spike vegetable salt to taste
1 tablespoon minced fresh chives
1 cup grated, peeled sweet potato (I used a box grater - it was surprisingly easy)
lots of freshly grated pepper
1 cup grated sharp cheddar cheese
Scrape mixture into the prepared pie pan and bake 20-25 minutes, or until the frittata is firm and golden on top. Remove to cool before cutting into slices.