These are so simple and so incredibly rewarding. I had a slightly rougher night than usual on Saturday and decided to make myself something delicious to soothe my aches and pains this morning.

The smell that lingers in your kitchen from these scallions braising is completely intoxicating. I will be making these again and again and again.

I topped mine with a poached egg (the insanely easy microwave method via Epicurious) and ate them with chunky sea salt and freshly cracked black pepper. And tonight I plan on using them as an extra topping on my goat cheese, red onion, and bacon pizza. Delicious.

Molly Stevens’ sweet braised scallions
adapted from Food52

2 1/2 tbs. unsalted butter at room temperature
1 lb scallions, tips and ends removed
a handful of flat-leaf parsley, chopped
1/2 lemon
salt and pepper

Pre-heat oven to 350 and rub 1 tbs. of butter in an oven-proof dish. Line scallions in two overlapping layers in dish.
Sprinkle with slivers of the rest of butter, parsley, salt, and pepper with 1/2 cup of water. Cover tightly with foil.

Bake for 40 minutes. Uncover. (Should look like left) Crank the heat to 450 degrees.
Cook and shake in glaze for two or three 10 minute increments until liquids have mostly evaporated and the scallions have slightly browned. (Like right.)
Squeeze lemon half over scallions. Serve hot.