Sweated leeks from my mother-in-law

Cut the top and roots of the leeks and chop them into pieces of about 3 cm length. 

Wash the pieces thoroughly and set them aside in a strainer for 10-15 minutes. 

In the meantime, heat a fair amount of olive oil in a pot (preferably with a large surface). 

Place the leeks in the pot, stirring frequently. 

When their volume is reduced, add salt, pepper and the cinnamon. 

If you notice that the leeks stick to the bottom of the pot, add a little water. 

Continue to stir frequently until the leeks are mushy (a soft homogenous mass) and have absorbed all their liquids (their volume will be largely reduced). 

You might need to add salt and pepper according to taste. 

When ready, remove from heat and take out the cinnamon. 

Squeeze a little lemon on each serving.