Sauteed Green Onions
(serves 4 as a side dish)
Wash:
2 bunches

green onions

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. Heat a cast-iron skillet (or equivalent) and drizzle with:

a little olive oil
 
Lay the green onions side by side in the pan and sprinkle with:
1 t kosher salt
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 hot.
Notes & Variations:

    1) This very simple dish is an excellent accompaniment to Mexican food.
    2) Try sprinkling with fresh lime juice just before serving.