Skillet Scallions From Edna Lewis
Description
This recipe, for once, doesn’t end with “salt to taste.” In fact, you’ll see the last line specifically says, “No salt or pepper will be needed,” the graceful words of the late Southern cooking champion Edna Lewis. She was of course right, and this simple, immediate Southern side dish needs nothing more than two ingredients: scallions and butter.
Ingredients
- 4 bunches scallions (or as many as you’d like to cook, see author’s note above)
- 3 tablespoons unsalted butter
Directions
- Prepare the scallions by picking off any yellow stems. Cut away the fibrous roots from the bottom. Wash in cold water under tap, then cut the tops down to fit the skillet. Heat the skillet and add the butter. When the foaming stage is reached, put in the scallions. The few drops of water left on the scallions from washing are enough for steaming. Cover the skillet and cook over medium heat. Turn them over after about 3 minutes. Total cooking time is 4 to 5 minutes. Be careful not to overcook; the white part should be a bit crisp, the tops tender, shiny, and green. No salt or pepper will be needed.
