I love leeks. They're the perfect combination of garlicky onion-y-ness and rich butter-y-ness, which might come from the fact that they are usually bathed in butter. But that's not what we're here to talk about.
Commonly the white part of the stalk is the only part people consume but I'm here on the internet for the sole purpose of announcing that you're missing out when you throw away the green tops.
Next time you are tossing the white parts into a recipe, thoroughly clean the green part as well. Store them in your fridge and they'll keep for quite a while. I sliced the green leaves fairly finely and pan-fried them at extremely high heat (to make them a little crispy) in a pat of butter and some coconut oil. These were served with fresh garlic hummus and red peppers because I was trying to impress myself that day. But who am I kidding? I recommend serving them with a New York strip steak instead.