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Marinated Scallions

  • 2 bunches scallions
  • 1 bunch greens (kale, mustard) or 1 small head lettuce (escarole, romaine)
  • 2 to 3 garlic cloves, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon garlic vinegar

Wash and trim scallions and greens. In a microwave casserole dish, layer the greens and scallions, starting and ending with the greens. Cut the scallions in half, if necessary, to fit in the dish. In each layer scatter a few pieces of garlic. Cover, and cook until the whites are tender and slightly translucent, about 7 minutes depending on wattage. Everything will be wilted. Discard the greens and garlic. In a small bowl, whisk together the mayonnaise and vinegar until well blended. Pour the dressing over the scallions, turning to make sure the scallions are well coated. Chill for several hours, turning a few times, before serving. Serves 4 as side dish. Garlic Vinegar 2 cups white vinegar 4 cloves garlic, smashed In a small saucepan (non-aluminum), boil vinegar. Pour the vinegar into a sterilized glass jar. Add garlic to the vinegar. Seal the jar, and store in a cool dark place for 3-6 weeks, the longer the stronger. Strain the vinegar into a fresh sterilized jar.

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