Nice idea the Colcannon ! I use all the way up until they look a bit bruised or dry…
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I’m not @ricepad (obviously), but here’s one I’ve made several times with good results.
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I usually use Kenji’s recipe: https://www.seriouseats.com/extra-flaky-scallion-pancakes-recipe
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For more than a split second I thought you were writing about @digga’s child who is referred to as Spring Onion. Obviously found not to be the case after further reading.
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How about green seasoning? You can freeze it. I use it in rice and peas, and there are other ideas in this link. I can rarely find culantro, but sometimes find it labled ngò gai in my local Asian market.
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Thank you!
I dream about the day when I can mention my kid (aka “Spring Onion”) and greens in the same breath. 
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Thank you, MunchkinRedux. These look great!
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Ming Tsai demonstrated the making of scallion pancakes o one of his PBS shows. If you can find the video it should help. IIRC the chopped greens are rolled up in a very thin round of dough, the dough is shaped into a coil, and the coil then rolled thinly before frying.
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Thanks, greygarious! I’ll definitely look for that video. It’s probably knocking about YouTube somewhere.
Great idea ! Thanks
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…and then use the leftover Irish Champ to make a Shepard’s Pie.
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Did you share your chive / scallion crepes as an idea already?
Here is the recipe which I’ve requested many a time:
(Re “leftover” mashed potato of any sort… good luck to any leftover mashed potatoes in my fridge to last long enough to be repurposed 
)
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I am always quick to adopt the “no rolling dough” version of a recipe ! I’m sure its nothing like Scallion pancakes but delish all the same ! Thanks
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I just remembered that a dish I make using leeks can also be made using green onions, too, and it’s pretty simple. IIRC, it was a Jeff Smith recipe originally, and called for 3-4 leeks washed, trimmed, split lengthwise, and cut into about 1/2" pieces (layers mostly separated). If using green onions instead of leeks, substitute a bunch of green onions for each leek. Slice about half a pound of beef (I used to use flank steak but have been using top sirloin recently because it’s cheaper) thinly across the grain. Mince a good sized knob of ginger, and mix it with the beef along with heavy pinch of baking soda, some soy sauce and sherry. Cover and let it marinate for as long as you have, anywhere from a few minutes to six or seven hours.
To a hot wok, add a drizzle of oil, then add the beef and stir-fry until most of the pink is gone. Remove the beef from the wok, add a little more oil, and toss the leeks/green onions in, and stir-fry until it starts to wilt a little and get fragrant. Return the beef to the wok, mix well, and add freshly cracked black pepper to taste. Serve with/over rice.
Aside from the marinating time, it comes together pretty quickly. Prep time is about 10 minutes, and cook time is less than 10 minutes.
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This sounds really good - I’ll have to try it.
It also reminded me I keep a chicken stir-fry on my “when I have a lot of green onions” list:
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I love pork and lamb done this way too.
Lamb with ginger and scallions is now harder to find at chinese restaurants (beef is more popular) but is lovely when available.
The leek and pork is often double-cooked pork belly — first cooked till tender, then sliced and stir-fried with lots of leeks.
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Here’s an herbed roast-chicken-and-potatoes-recipe (gift link). I’ve always subbed scallions (lots) for the garlic scapes.
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Charred scallion dressing:
1/4 c. sour cream
1/4 c. mayo
2-4 T. buttermilk (to desired consistency)
2-4 t. lemon juice (to taste)
5+ scallions, chopped, whites and greens seperated
In an oiled, cast-iron skillet over high heat, char the scallion whites on both sides until well colored. Remove from heat, let cool, and chop finely together with the scallion greens. Add to the other ingredients. Cover and chill for several hours (or best - overnight).
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Parking some ideas here:
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