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kale, or any other greens. Use them in soups, sauces, or anything where you want a sweet, subtle oniony flavor. Roasted leeks with potatoes and bell peppers is wonderful. Sauteed with yellow summer squash and a touch of curry powder (garam marsala is my favorite) is divine.
I've found that if you cut off part of the green top and the root tendrils, clean them, then wrap in a paper towel and place them in a bag in the refrigerator, they keep much longer. Some cooks don't use the green tops, but I put them in soup and vegetables. I've never tried to freeze them, but I think that, as with onions, they would probably turn to mush and lose all of their flavor.
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