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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.








Cook the bacon in a large skillet over medium heat, turning once, until the fat has rendered and the slices are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and set aside. Pour off all but 1 tbsp of the rendered fat and reserve the skillet.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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