We tend to think of braising only in terms of long-cooked meats, but Molly Stevens is an expert at short-braised vegetables too. Here, scallions graduate from garnish to side. <br /> <br />From <strong><a href="http://www.amazon.com/All-About-Braising-Uncomplicated-Cooking/dp/0393052303?tag=food52-20" target="_blank">All About Braising: The Art of Uncomplicated Cooking</a></strong> (W.W. Norton & Company, 2004)

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