My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, May 10, 2012

Skillet or Creamed Scallions

We all know that scallions (green onions) are wonderful as a garnish or for adding flavor. Who knew they also make a simple and delicious side-dish vegetable. Here and the following recipe are two ways to skillet-cook scallions-braised in butter until they are brilliant green and tender: or in cream, to coat them with a very light veil. Yes, I have a crisper drawer in the refrigerator full of garden fresh scallions.

Skillet Scallion
4 servings
print recipe

4 bunches scallions (about 40 scallions)
3 tablespoons unsalted butter

Trim the scallions, removing the root tips and about 1-inch of the green tops. Remove any damaged greens or skins, and rinse thoroughly under cool running water. Drain well, but leave some water clinging to the onions.

Put the butter in a heavy skillet with a tight fitting lid, and heat until the butter is foaming. Lay the scallions in the pan, and shake the pan gently back and forth to coat the scallions in the hot butter. Cover the skillet and cook over moderate heat. Turn the scallions over after 3 minutes, and cook 2-3 minutes longer. Be careful not to overcook; the white part should be a bit resistant and the tops tender, shiny, and green. No seasoning should be needed.

Creamed Scallions
4 hearty servings

4 bunches scallions (about 40 scallions)
3/4 cup heavy cream
1 clove garlic, mashed to a paste with a pinch of kosher salt
Salt and freshly ground black pepper
1 tablespoon chopped parsley

Put the trimmed and cleaned scallions (see proceeding recipe) in a heavy skillet with a cover, and cook over medium-high heat, shaking the pan from time to time to prevent scorching, for about 4-5 minutes, until the scallions begin to soften but remain bright green. Remove the cover, pour over the heavy cream, and add the garlic. Raise the temperature to high, and cook, uncovered, briefly, until the scallions are just tender through and the cream is lightly reduced. Taste for seasoning, adding a pinch of salt or grinding of black pepper if needed, though they seldom need additional seasoning.

Serve immediately with the parsley sprinkled over.


  1. I LOVE LOVE LOVE the smell of garden fresh green onions. When we drove thru Washington State many years ago we passed fields of them and the smell was so heavenly! Great recipe idea Beverly!!

  2. they sound lovely, very spring like dish

  3. I like the sound of the skillet variety.


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