- 50 gm butter
- 2 bunches (about 30) green onions (see note), tops and roots trimmed leaving 20cm stalks and outer layer peeled
- 1Heat butter in a large heavy-based cast iron skillet or frying pan. Add green onions and sauté over medium heat for 5 minutes or until wilted and tender. Serve immediately with fried chicken or barbecue ribs.
Note Scallions is the US term for green onions. Shown above with creamed corn.