This same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions. I use peanut oil for this recipe, but that's only because I associate it with soy sauce. If you omit the soy -– making these pancakes a perfect accompaniment to braised foods that use European seasonings -- you can use any vegetable oil or even a good olive oil. Recipe from The New York Times.
Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed
Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth. Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.
Potato, Scallion and Goat Cheese Frittata
Frittatas are one of the easiest things you can make. They make a filling and healthy dinner and you can use any veggies you've got on hand. You can also throw some meat in there to bulk it up a bit- ham, bacon and turkey are all great additions, and cheese of all sorts is welcome as well.
10 large eggs
1/2 cup heavy cream
8 scallions, thinly sliced crosswise on the bias
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 potatoes, peeled and sliced 1/4 inch thick
1/2 cup crumbled soft goat cheese (4 ounces)
Garnish: scallions, thinly sliced lengthwise and cut crosswise into 3-inch ribbons
Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper. Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add potatoes, and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes.
Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes.
Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges.
Braised Mustard Greens
Mustard greens can be included in almost anything you would use spinach, chard, kale or collards in. They are quite versatile. Here is a basic recipe that can be used with any type of green but is typical for mustards.
1/4 cup thinly sliced onions or scallions
1 cloves garlic, minced
1/2 Tbs olive oil
1 bunch mustard greens, washed and torn into large pieces
2-3 Tbs chicken broth or vegetable broth
1/8 tsp dark sesame oil (or bacon fat if you're into it!)
Salt and pepper to taste
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil (or bacon fat). Season with salt and pepper.
This recipe is adapted from 'The Enchanted Broccoli Forest' by Mollie Katzen. It's marvelous served with rice.
1 tbsp canola or peanut oil
1 tbsp grated fresh ginger
1 tsp mustard seeds
1 tsp dill seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 cups sliced onion
4 large cloves garlic, minced
2 tsp salt
2 medium-sized potatoes, thinly sliced
5 large carrots, thinly sliced
2 cups orange juice
1/4 tsp cayenne (to taste)
1 /2 package frozen peppers, thawed
1 cup yogurt
1 1/2 cups toasted cashews
Chutney (if desired)
Raita (if desired)
Heat a large deep skillet or Dutch oven. Add oil, ginger, mustard seeds, and dill seeds, and saute over medium heat for 3 to 5 minutes, or until the seeds begin to pop.
Add the remaining spices, and the onion, garlic, salt, potatoes, and carrots. Saute for another 5 minutes, then add the orange juice. Cover, turn the heat to medium-low, and simmer until the potatoes are tender (15 minutes).
Add cayenne and bell pepper. Cover and let it stew for another few minutes, until the peppers are just barely cooked. (At this point it can be set aside until shortly before serving time.) Heat the curry just before serving, stirring in the yogurt at the very last minute. Serve over rice, topped with cashews, with chutney and raita.
Spinach, Mustard Green and Potato Soup
This is a flexible recipe so use it as a base. You could use some of your scallions here instead of onions or sub in other greens. Although the recipe calls for using just water, you can make it richer by using veg broth or using some chicken broth.
4 tablespoons olive oil
2 cups chopped onions
2 pounds potatoes, peeled, cut into 1-inch pieces
8 cups (or more) water (or veg broth or half water/half chicken broth)
1/2 teaspoon dried crushed red pepper
4 garlic cloves, minced
1 bunch mustard greens, stems trimmed, leaves coarsely chopped
.5 lb fresh spinach, stems trimmed
Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.
Spicy Sauteed Kale with Lemon
Probably the easiest way to prepare your kale, this is a very nutritious, warm side dish.
1 tablespoon vegetable oil
1 Thai or jalapeno chile, thinly sliced
1 lemon, thinly sliced, seeds removed and slices quartered
1 tablespoon honey
1 handful kale, tough stems and ribs removed, leaves coarsely chopped
1 leek, thinly sliced
In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add leeks, season with salt, and cook 1 minute. Serve warm or at room temperature.
Kale Spinach and Pear Smoothie
This is one of my favorite ways to start the day. I swap in other fruits based on what I have on hand, as well as add some peanut butter, flax oil, and chia seeds to boost the nutritional value.
1 heaping cup spinach leaves
1 heaping cup chopped kale leaves
1 frozen banana
1 1/2 cups cold almond milk (or soy milk or orange juice)
1 tablespoon honey
Remove kale leaves from their rough center stalk and coarsely chop. In a blender, combine kale spinach and almond milk. Blend until no big kale bits remain. Stop blender and add banana honey and pear. Blend until smooth. Enjoy immediately.
Crispy Roasted Kale
This is my favorite way to eat lacinato kale. Roasting the kale makes it super crunchy and yummy. Feel free to mix up the oils and spices to achieve a different flavor. I know some people who also add parmesan cheese or nutritional yeast to add some protein.
1 bunch lacinato kale
salt and pepper
Preheat oven to 400F. Remove center ribs from kale and slice the leaves into strips. Put on cookie sheet and pour oil on top. Add salt, pepper, and pressed garlic and stir to mix (I usually do this with by hands to soften the kale a bit while I massage the oil in). Cook about 15-20 minutes or until crispy, stirring after about 10 minutes.