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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.






Preheat the oven to 375°F (190°C). Trim the root ends and dark-green tops from the leeks, leaving only the white and light-green portions. Halve each leek lengthwise, then rinse thoroughly under cold running water, fanning the layers to remove any grit. Pat dry with paper towels.
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the leek halves cut-side down in a single layer and sear undisturbed for 3–4 minutes, until the cut faces are golden and lightly caramelized.
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