Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.
It can sometimes be difficult to come up with another simple vegetable recipe that is both easy to make and different than the normal, boring boiled broccoli or oven-roasted vegetables. Both are certainly quite fine in moderation—indeed, some broccoli with butter and salt on it, tender and fresh, is delightful. But there truly must be some diversity with vegetables for them to keep their charm. Thankfully, there are always options like this one to fulfill that objective. Scallions (or green onions for their other popular name) are pleasant for their nice sharpness; they are pungent and strong. They are also quite easy to work with; just chop off some ends so that you're left with the good center. Combine this with cilantro, olive oil, and garlic. You'll need to of boil and saute this dish. This vegetable dish is unmistakable in its freshness and quality while also serving as an excellent vehicle for spices and seasonings. All very quick and easy to make too, for something that nets such pleasant flavors!
After some experience eating this, I would particularly recommend it with pasta. There is something about the greenness, the cilantro, and the garlic that matches so well to the solid starchiness of pasta—and the two go together splendidly. Consider mixing the two together if making this recipe. Furthermore, leeks are also an eminently acceptable substitute for scallions.
This recipe is an adaption of that which I had found in the book Rose Water and Orange Blossoms by Maureen Abood, a truly spectacular cookbook.
- 1/2 lb scallions
- 4 cloves garlic, peeled and pinced
- 1/4 cup olive oil
- 2 teaspoons ground coriander
- 1/2 cup + additional for garnish cilantro
- salt, (around 1 teaspoon might be a good recommended level)
- Chop off the green leafy extremities of the scallions, around two inches away from the top, and the root ends, a fraction of the inch at the base. Proceed to finely chop the remainder.
- Bring a small saucepan of water to a rolling boil. Add in the scallions, reduce heat to medium, and cook for 3 minutes. Drain and place into a serving bowl.
- In a small frying pan, bring 1/4 cup of olive oil to a high heat. Add in the 4 peeled and minced garlic cloves, reducing the heat to low, and sauté for 30 seconds, then add in the 1/2 cup of cilantro and the 1 teaspoon ground coriander. Be careful not to burn the garlic. Remove from heat. Add in some salt and pepper.
- Add the olive-cilantro-garlix mixture into the scallions. Mix together, season with additional salt and pepper as desired, and garnish with a small amount of cilantro for appearance.
© 2018 Ryan Thomas