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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). Rinse the halved leeks thoroughly under cold running water, fanning the layers to remove any grit, then pat dry with paper towels.
Melt the coconut oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the leeks cut-side down in a single layer and sear, undisturbed, for 4–5 minutes until the cut faces are golden and lightly caramelized. Transfer the leeks to a plate.
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