Grilling green onions (or leeks!)
There are certain ingredients that it seems like I never finish. I buy scallions for a recipe, or as a garnish, but the rest of the bunch hangs out in the fridge, wilts, then gets chucked. I’ll use them in place of onions. I’ve fried them like mini-onion rings. But it’s never enough. So, when Jenny marched into my place with 3 bunches of scallions, announcing her intention to serve them, my interest was piqued.
Jenny said that a family friend had hosted an exchange student from Mexico, and that he had frequently prepared this favorite family dish. Like most of my favorite items, it’s quick and easy. And I am pleased to tell you that it worked just as well with leeks as it did with scallions. Another CSA item well used!
Grilled Scallions or Leeks
- scallions or leeks, in the quantity you would like to eat
- olive oil
- lemon
- salt and pepper to taste
Trim, separate and wash leeks; trim and wash scallions. Toss with olive oil, then salt and pepper to taste.
Grill, turning once or twice. Total time will depend on the heat of your grill; making mine inside, it takes about 5-8 minutes on a hot grill pan.
Remove from the heat, and drizzle with lemon juice. Serve hot!
