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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.







Trim the beet green stems into 1-inch pieces and roughly chop the leaves, keeping them separate. Rinse both well and shake off excess water.
Heat the coconut oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring frequently, until softened and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as garlic can brown quickly.
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