When cooking, garlic is our best friend, but we should be sharing the love with scallions as well. Scallions, or green onions, are close relatives to onions, shallots, and chives and have two distinct flavors. The green tops have a mild oniony taste while the white bulbs at the ends have a sharper bite. They are a great addition to soups, salads, stir fry to give that perfect punch of flavor.
- A cup of scallions has around 10% of the fiber needed for the day.
- Scallions and other garlic vegetables are able to block cancer growth, specifically in the stomach region
- In the past, extracts of onions, garlic, and other relatives, such as scallions, have been used as medicine and can help kill bacteria, fungi, and other viruses.
- Scallions are also packed with antioxidants to help protect your cells against damage.
Recipes:
20 Minute Scallion Noodles (Dishingouthealth.com)
- 3 packs dry Ramen Noodles
- 1 tablespoon Neutral Cooking Oil
- 3 cups small Broccoli Florets
- 3 tablespoons Unsalted Butter
- 1 whole bunch Green Onions
- 4 Garlic Cloves
- 2 teaspoons freshly grated Ginger
- 1/4 to 3/4 teaspoon Chili Flakes
- 1/4 cup low sodium Soy Sauce
- 2 tablespoons toasted Sesame Seeds
- Fried or soft boiled Egg
- Chili Oil
- Bring a pot of salted water to a boil, and prepare noodles according to package instructions. (Most need about 3 to 4 minutes.) Drain water, and set noodles aside.
- Meanwhile, heat oil in a large skillet over medium-high. Once hot, add broccoli and sauté until crisp-tender, about 5 to 6 minutes. Transfer broccoli to a bowl, and reduce heat to medium.Add butter, two-thirds of the chopped scallions (reserve remaining for garnish), garlic, ginger, and chili flakes. Cook until softened and aromatic, about 3 minutes. Stir in soy sauce. Add cooked noodles to skillet, along with sautéed broccoli and toasted sesame seeds. Use a set of tongs to toss noodles to coat in sauce.
- Divide noodles into bowls, and garnish with a fried or soft-boiled egg (or toppings of choice), along with remaining chopped scallions. Drizzle chili oil overtop for an extra kick of spice, if desired.
Scallion Pancakes (Simplyrecipes.com)
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 3/4 cup hot water
- 1/4 cup Canola Oil
- 3-4 thinly sliced Scallions
For Dipping Sauce
- 2 tablespoons Soy Sauce
- 2 1/2 tablespoons Rice Vinegar
- 1/2 teaspoon Sesame Oil
- Pinch Red Pepper Flakes
- Add flour, salt and garlic powder to a medium bowl. Stir to combine. Add 3/4 cup of hot water to the flour and stir with a wooden spoon. Continue stirring until all the water has been absorbed by the flour. Don’t worry if the dough has not formed completely yet.
- Knead all the bits of dough together with your hands inside the bowl. If your dough is still very dry, add a splash of hot water, about 1 to 2 tablespoons, until it comes together and all the flour is absorbed.
- Continue kneading the dough for about 2 more minutes. The dough will feel moist but it should not stick to your hands too much.
- Shape the dough into a round ball. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Sprinkle flour on top of a work surface. Divide the dough into 4 pieces of equal size. Work with one piece at a time, leaving the remaining pieces in the bowl.
- Shape piece of dough into a small ball. Use a rolling pin to roll out the dough into a thin circle, about 7 to 8 inches in diameter.
- Brush a thin layer of canola oil on top of the dough, making sure not to miss the edges. Sprinkle sliced scallions all over the dough.
- Starting on one end, roll the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like a snail's shell. Tuck the end of the dough underneath the spiral.
- Use the palm of your hand to flatten the dough into a thick circle. Roll it out again with your rolling pin. Try to roll it out as thinly as possible. A few slices of scallions may pop out during the process, and that’s perfectly normal.
- Transfer rolled out scallion pancake to a plate. Repeat steps 4 through 6 with the remaining dough pieces.
- Heat about 2 teaspoons of canola oil in a small nonstick or cast iron skillet over medium heat.
- Place one of the pancakes in the middle of the pan and pan fry each side for about 2 to 3 minutes, until golden brown. Transfer to a plate and repeat with the 3 remaining scallion pancakes, adding more oil to the pan as needed.
- Mix all the sauce ingredients in a small bowl. Adjust the seasonings to your liking, adding more soy sauce or vinegar, if you like. Add any leftover scallions to the dipping sauce, and add a pinch of red pepper flakes if you would like a bit of spice.
- Cut the scallion pancakes into small wedges and serve while hot with the dipping sauce. (The pancakes are still good when cooled, but will no longer be crispy.)
Cream of Celery Leaf and Scallion Soup (Fromachefskitchen.com)
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 5 bunches Thin Scallions
- 3 cloves Garlic
- 2 cups chopped Celery Leaves
- 1 large Russet Potato
- 4 cups Vegetable Broth
- 1/2 cup Heavy Cream
- Salt and Pepper
- Heat butter and oil over medium-high heat in a Dutch oven or other soup pot.
- Add the scallions, garlic and celery leaves. Reduce heat to medium-low and cook 6-7 minutes or until vegetables are becoming tender.
- Add the potato and chicken broth. Bring to a boil.
- Reduce heat to medium and simmer uncovered 15-20 minutes or until potato and other vegetables are very tender.
- Remove from heat and add the cream.
- Puree with an immersion blender or in batches in a food processor.
- Season to taste with salt and black pepper.
