Charred Skillet Green Onions Recipe Puts This Vegetable Centerstage (2 Ingredients, 6 Minutes) Vegetables Gluten-free Vegetarian Vegan Budget Recipes Side Dishes Farm to Table Recipe Low Sugar Recipes
I come from an onion-loving family. I can remember my grandpa taking bites out of whole onions like they were apples. While I don't chomp on a whole onion, I do put onions in almost every savory recipe I make. Green onions (aka scallions) is one of my favorites, but I honesty don't think this vegetable gets the recognition it deserves.
Green onions are most often used in a recipe or as a garnish. But why? Green onions have a wonderful, distinct taste that should be in the spotlight. Enter this quick and easy charred skillet green onions recipe that only requires two simple ingredients.
To make these soft, charred green onions you will need to grab the following ingredients from your fridge and pantry: fresh green onions and olive oil. The healthy green onions (check out the health benefits of green onions) cook up in about five minutes in a splash of olive oil (check out the health benefits of olive oil).
Serve the blistered green onions as a side dish with your favorite proteins. I served mine with a crispy pork chop and lemon pesto angel hair pasta. The freshness of the charred green onions really adds a lot to your dinner plate.
Did you know that you can regrow green onions? You can, and I do it all the time. Try it!
Cuisine: American
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 2
Ingredients
- 1 bunch green onions (about 6), washed and root ends cut off
- 1 teaspoon olive oil
Here's how to make it:
- Heat the olive oil in a skillet or grill pan over medium heat (I used a cast iron skillet). When hot, put the onions in the pan in a single layer.
- Cook, flipping with tongs, until the onions soften and begin to char. (To speed up the cooking process, you can cover the pan with a lid. This also results in softer onions, if that's what you prefer.)
- Season with salt and black pepper. Serve hot. This recipe can easily be doubled or even tripled.
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