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.