We could describe the comforting qualities of this dish, which brings to mind creamed spinach. We could tell you how we especially love that it takes only minutes to prepare. But Edna Lewis's own comments from In Pursuit of Flavor really do the job much better: "Growing up, we would sow onion seed in the garden and then thin a lot of them out before their bulbs got too big. We chopped them up, sautéed them in bacon fat, poured in heavy cream, and ate them for breakfast. This recipe is not quite as rich as that, but uses scallions in a way that tastes just as delicious. In my opinion, they are an underused vegetable and taste almost as good today as they did years ago. I buy scallions that are about the size of a pencil but if they are a little thicker they still taste good."
Recipe information
Total Time
20 min
Yield
Makes 4 to 6 side-dish servings
Ingredients
Preparation
Step 1
Bring cream and garlic to a boil in a medium skillet. Lower heat and simmer briskly until reduced by half, about 7 minutes. Remove from heat.
Step 2
While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes.
Step 3
Add cream mixture to scallions. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.
