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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 root ends and dark-green tops from the leeks, leaving only the white and light-green parts. Halve each leek lengthwise and rinse thoroughly under cold running water, fanning the layers to remove any grit, then pat dry with paper towels.
Heat 2 tbsp olive oil in a large skillet or wide braising pan over medium-high heat until shimmering. Place the leek halves cut-side down in a single layer and cook, undisturbed, for 4–5 minutes, until the cut faces are golden and lightly caramelized.
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