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Halve the leeks lengthwise, slice into 1/2-inch half-moons, and transfer to a large bowl of cold water. Swish well to dislodge any grit, then lift out and drain — do not pour through a colander, as the sand will settle at the bottom.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the leeks, salt, and pepper, and stir to coat. Cook, stirring occasionally, until the leeks are softened and beginning to turn translucent at the edges, about 8–10 minutes.
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