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9 responses to “Wild Greens Colcannon”

  1. Steve

    Just a ‘heads up’ note – cow parsnip is said to have photo-toxic juice. Road workers who routinely cut the stiff in ditches know not to get the juice on your skin – it will leave a pretty bad chemical burn if exposed to strong light.

  2. Steve

    I should not make remarks like that without back up – so go to Wiki and enter ‘cow parsnip’

    …just saying…

    http://en.wikipedia.org/wiki/Cow_parsnip

  3. Jack

    I am Irish (as in born and reared in Ireland, not Boston Mass.) and had a mother who was a great country cook but have never had either colcannon or champ. This recipe and picture make me want to try it. Thanks, Hank!

  4. Jack

    Sorry, I have just realised that my last comment looks mean-spirited. Of course the Irish from Boston are Irish if that is what they want to be. It’s a broad church and the diaspora are always welcome in it. Happy St Patrick’s Day!

  5. Ben Walsh

    This is a perfect St Patrick’s Day dish. I would never have thought of cow parsley, but the idea of using whatever fresh greens are to hand for colcannon is in exactly the right spirit. I’ve just done a two-week wet cure of a couple of shoulders of pork for what we perversely call “bacon”, it has juniper and long pepper in it because why not. I should make a parsley sauce, but maybe cow parsley would be better.

  6. Barbara

    I have absolutely no idea what cow parsley is… but this dish looks fabulous. I am sure I can make mashed potato, green things and onion with what’s available at the wet markets here in Chiang Mai. And just in time for St Pat’s Day, too.
    Thank you Hank!

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    [...] better time to experiment with a wild green colcannon that wild foods expert Hank Shaw posted on his blog the other day? Colcannon is fancy mashed [...]

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