and trim, cutting off the roots,
removing any unappetizing green stems, and cutting them all
to a uniform size to fit in your pan or griddle. Leave as
much of the greens as possible.
a cast-iron skillet (or equivalent) and drizzle with:
the green onions side by side in the pan and sprinkle with:
Grill them on one
side until they darken, then slide a spatula under
and flip them all at once to brown on the other side. Serve
1) This very simple dish is an
excellent accompaniment to Mexican food.
2) Try sprinkling with fresh lime juice just before serving.