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.
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