Green onions (AKA scallions!) are one of the first fresh produce available in New England in the spring! My basket was full of green onions on my first trip to the farm stand this past weekend. And when I got home and realized just how many bunches of green onions I had gotten (oops, I got excited), I knew I needed to turn them from a garnish to the star of a recipe.
These green onions took a swim in white wine, lemon juice, and a touch of butter, and then shared the pan with bits of caramelized pancetta. You heard me right: pancetta cooked off in wine and butter browns up into little nuggets of salty, porky heaven. It hits different.
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: appetizer or side dish for 2 people
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
The Ingredients
2 bunches green onion (scallions)
3 tablespoons butter
3-4 ounces diced pancetta
1/3 cup dry white wine
¼ of lemon, juiced
Black pepper
The Steps
Sauté pancetta in a dry pot until chewy, not crispy (just cooked), about 4-5 minutes over medium-high heat. Drain excess fat, and set aside.
Cut about ¼ inch off the tops and bottoms of your green onion.
In a large skillet over medium-high heat, melt butter. Add green onion, and sauté for about 2 minutes until onions wilt, using tongs to toss halfway through.
Add white wine, lemon juice, and black pepper. Sauté for 3 minutes, tossing once.
Add cooked pancetta, and sauté for about 3 minutes, until pancetta starts to char, and green onions are wilted and slightly brown. Toss once but not more than that. You want pancetta to caramelize!
Remove from heat, and serve right away as an appetizer, or toss into pasta for a full meal!
The Steps With Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
