They’re usually really dirty.
Leeks are sweet, versatile, and look like those enormous palm leaves that cabana boys often use to fan you with. The only downside of these alliums is their ability to store a shocking amount of sand and grit between their tightly-nested layers—leeks are buried in dirt as they grow, and they grow in layers, so each new layer catches some dirt inside as it forms.
Be careful not to cut all the way through the leek, but just through the outer layers. You're going to use this slit to start peeling away layers in the next step.Use that slit to begin peeling the more fibrous, tough outer laters, until you reach the lighter, more tender ones inside. Don't worry about being too precise here—if they seem tender enough to eat, they're fine.
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