Dipped in salt, they're a good raw side for any kind of hearty soup and sandwich, that'll go through quite a lot of them.
They can go into pretty much anything with onion tbf, it's a basic substitution. Just usually put them in towards the end of cooking like a delicate herb instead of earlier, so they don't cook down into mush. Which takes like 5 minutes.
I love to mix them in with scrambled eggs, put them on pasta, in burritos/burrito bowls, mix them in with ground beef/turkey patties to add a little more flavor to a burger. They’re a pretty versatile food.
Put them in a vase with some water, and they'll stay green for weeks, that way you have some for next time. And you can basically add them to pretty much any dish.
9 Comments
peachfaced@lemmy.world · 7 pts · 3y
You could try making scallion oil or scallion pancakes if you're into Asian cooking
wfh@lemm.ee · 4 pts · 3y
Happened to me a few weeks ago. Cut them and freeze them. You can then add them to scrambled eggs (or really anything) in a pinch.
Candelestine@lemmy.world · 3 pts · 3y
Dipped in salt, they're a good raw side for any kind of hearty soup and sandwich, that'll go through quite a lot of them.
They can go into pretty much anything with onion tbf, it's a basic substitution. Just usually put them in towards the end of cooking like a delicate herb instead of earlier, so they don't cook down into mush. Which takes like 5 minutes.
stick2urgunz88@lemmy.world · 3 pts · 3y
I love to mix them in with scrambled eggs, put them on pasta, in burritos/burrito bowls, mix them in with ground beef/turkey patties to add a little more flavor to a burger. They’re a pretty versatile food.
pezmaker@sh.itjust.works · 2 pts · 3y
If you like spicy things, look into a jerk paste for pork or chicken.
Habaneros, green onions, lime, ground nutmeg, shit load of fresh thyme. Plenty of salt. Blend, marinate, cook
Imgonnatrythis@lemmy.fmhy.ml · 1 pts · 3y
Nothing like a good nutmeg jerkpaste.
jonne@infosec.pub · 2 pts · 3y
Put them in a vase with some water, and they'll stay green for weeks, that way you have some for next time. And you can basically add them to pretty much any dish.
1mod3@lemm.ee · 1 pts · 3y
Quick pickle in rice vinegar, sugar, and salt. Then add to any rice dish as a topping!