Green Shallots - also referred to as spring onions or scallions, green shallots have edible hollow tube-like leaves and white bulbs. White parts have a stronger onion flavour. They’re an excellent source of vitamin C. The green stems provide beta carotene. Wrap in paper towel and store in the crisper for up to three days. Harvested for their taste, they are milder than most onions. Chop and add to potato salad, salads or stirfry.
Spinach with Green Shallots
Ingredients: 2-1/2 lb. baby spinach
3 Tbs. olive oil
4 green shallots, trimmed and sliced, white and green parts separated
Kosher salt and freshly ground black pepper
1 Tbs. lightly packed finely grated lemon zest (from about 1 large lemon)
1/8 tsp. freshly grated nutmeg
Preparation:
Rinse and drain the spinach. Heat the olive oil in a wok over medium heat. Add the green shallot whites and cook, stirring, until they start to soften, about 1 minute. Add the spinach and cook, turning with tongs so it gets evenly heated. (You’ll need to add the spinach in stages; as it heats, it will shrink.) Once all the spinach is in the pan, cover and cook, stirring occasionally, until all the leaves have wilted and released their liquid, about 2 min. Uncover the pan, increase the heat to high, and cook, stirring occasionally, until the spinach is very soft, about 5 min. Remove from the heat and season with salt and pepper to taste. Just before serving, reheat gently, adding the scallion greens, lemon zest, and grated nutmeg. Drain briefly in a colander before serving.
