Lay a scallion pancake in skillet and cook until just golden brown, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute more. Transfer to a paper towel-lined wire rack.

Add butter and mash again before finishing with evaporated milk, garlic powder and scallion. Sprinkle with ¼ tsp. salt and ¼ tsp. pepper. Transfer to serving bowl.

Once the potatoes are done, drain the water and mash them. Add the milk and scallion mixture and fully incorporate it. Then, mix in the cabbage. Season with more salt and pepper to taste.

Colcannon is the Irish rendition of buttery mashed potatoes, swirling with cabbages, green onions and garlic. It’s a simple, homey and rustic dish that can be enjoyed at any time of year.

Add the cabbage or kale and the white parts of the scallions. Saute until the greens wilt, 3 to 4 minutes. Add the garlic and stir until fragrant, about 30 seconds more.

Since Thanksgiving is no time for sacrifice, I decided to amplify the flavor — and, consequently, the fat — of one of the meal's most critical sides.

Grilled scallion pancakes stuffed with melty mozzarella and spiced mushrooms are paired with a tangy soy-scallion dipping sauce for a comfort food mash-up.

4 scallions, sliced, white and green parts separated. 3 cloves garlic, grated. 1 teaspoon dried mustard, such as Colman’s. 1/2 cup whole milk. 1/2 cup chicken stock (or more milk) ...

Add the cabbage or kale and the white parts of the scallions. Saute until the greens wilt, 3 to 4 minutes. Add the garlic and stir until fragrant, about 30 seconds more.