bunch scallions or green onions chopped
Low in calories but rich in vitamins A, C, and K, as well as folate and various antioxidants; the green portions provide notable amounts of chlorophyll and beneficial phytonutrients.
About
Scallions, also known as green onions, spring onions, or bunching onions (Allium fistulosum), are immature onions harvested before the bulb has developed, or non-bulbing varieties cultivated specifically for their long green shoots and small white bases. The plant consists of slender, tubular green leaves extending from a pale white or light green base, with the edible portion including both the white and light green sections (which have a more pungent onion flavor) and the darker green tops (which are milder and more herbaceous). The flavor profile ranges from mildly sweet and onion-like in the white base to fresh and grass-like in the green tops, with less pungency than mature onions.
Culinary Uses
Scallions are used extensively as a fresh garnish and ingredient across Asian, Latin American, and American cuisines, appearing raw in salads, ceviche, and grain bowls, or cooked into stir-fries, soups, omelets, and grain dishes. The white and light green portions provide onion flavor when sautéed or grilled, while the dark green tops are best used as a fresh garnish to preserve their delicate, herbaceous quality. They pair well with seafood, eggs, Asian noodles, and Mexican dishes, and are particularly integral to East Asian cooking. Chopped scallions are commonly used as a finishing touch to add brightness and mild allium flavor without the harshness of raw onion.