Buzz
I've been trying to incorporate more vegetables, leafy greens, and non-potato plant-based foods into my meals. It's going as you'd expect (decent, not amazing). A few days ago, I added some pan-fried delicata squash to my breakfast, but I'm still on the hunt for something green. Fortunately, while browsing Food52, I came across Molly Stevens’ butter-braised scallions.
These green onions are the perfect vegetable side dish for busy nights. They're quick, simple, and bursting with flavor. Just trim the scallions, toss them in a pan with water and butter, cover the pan, and let them braise until soft and fragrant. Once done, uncover and allow the ends to brown for a delightful contrast in textures and flavors.
The bulbs turn juicy and buttery, nearly melting in your mouth, while the green tops darken, almost to the point of crispiness, offering a savory contrast to the tender bulbs. It's a perfectly balanced dish.
I didn’t follow Stevens' exact proportions. Being someone who lives alone most of the time, I wasn’t up for braising and eating five bunches of green onions, so I scaled it down to two bunches. But I still used the full two tablespoons of butter (gotta stay true to myself). I also skipped the tarragon because I didn’t have any, but they still turned out fantastic.
Once your braised scallions are ready, you can serve them alongside any protein, chop them and mix them into rice or pasta, or finely chop them to add to a dip or dressing. I also think they would be amazing on an egg sandwich: Slice them into smaller pieces, mix them with a bit of mayo, and spread the mixture on toast before layering the rest of your BEC.
Quick Braised Scallions for One (slightly adapted from Molly Stevens’ recipe)
Ingredients:
2 bunches of scallions (about 14)
1/4 cup water
2 tablespoons salted butter, cut into small 1/4-inch pieces
1 three-finger pinch of coarse salt
Rinse the scallions and trim off the roots. Find a roasting pan that can comfortably fit the length of the scallions. Arrange half of the scallions in the pan with the bulb ends on one side, and place the remaining scallions in the pan with their bulbs on the opposite side. Add water to the pan and scatter the butter over the scallions.
Cover the pan with foil and roast in a 350℉ oven for 30 minutes. After that, uncover, increase the temperature to 450℉, and roast for another 10-15 minutes, turning the scallions every five minutes until most of the liquid has evaporated and the ends are browned. Serve hot, warm, or at room temperature.
