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Trim the root ends and dark-green tops from the leeks, leaving only the white and light-green parts. Halve each leek lengthwise. Rinse under cold running water, fanning the layers to flush out any grit, then pat dry with paper towels.
Melt the butter with the olive oil in a large skillet or wide sauté pan over medium heat until the butter is foamy and just beginning to subside.
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