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A lucky twist on New Year's greens

Recipe: Baby kale (or collards) with capers cooks quickly

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED DEC 30, 2018

Here's a quick New Year's dish: Stir-fry baby kale or other baby winter greens with shallots, garlic
and capers. (Photos: Debbie Arrington)

Like all holidays, tradition packs New Year's celebrations. That includes food.

Black-eyed peas and collard greens are a longtime Southern standard, bringing good luck and fortune for the new year. The peas represent coins that will find a way to your pockets; the greens, "folding money" for your wallet.

We've had black-eyed peas and greens on New Year's most of my life. But I always thought the slow-cooked collards looked more like ragged dollar bills that had been through several wash cycles than fresh, crisp notes. A new year deserves new money.

So I subbed baby greens for their mature counterparts. They cook in a fraction of the time. Plus they look and taste fresh -- like a New Year should. Also, I tend to have a lot of baby greens in mid-winter; baby greens are what you harvest when you thin vegetable rows.

Baby kale or chard is more common at farmers markets or grocery stores than baby collards. Any of those greens will work in this recipe. Just make sure the greens are well washed. (Dirt tends to cling to tiny crevices.) Submerge them in a bowl or basin of water, then drain in a colander.

For this recipe, I used baby Lacinato or Tuscan kale (also known as dino kale). Its dark blue-green, nearly black leaves turn emerald green when cooked. It becomes tender in minutes, not hours, retaining most of that bright color. (Faster cooking also tends to retain more of the greens' high nutritional value.)

This is a meatless version of greens; no ham hock, bacon or chicken broth. Instead, capers, red pepper flakes and white wine vinegar add a kick of extra flavor (and no fat).

Besides lucky, these greens are healthy, vegan and quick. That could make "more baby greens" part of your New Year's resolutions.

Baby greens and capers
Makes 3 to 4 servings

Ingredients:

May baby greens with capers bring you luck and good
health in 2019

2 tablespoons extra virgin olive oil
2 shallots, finely chopped
2 cloves garlic, minced
1 pound baby kale, baby collards and/or baby chard
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 tablespoons capers, drained
2 tablespoons white wine vinegar

Instructions:

In a large pot over medium heat, heat olive oil, then sauté shallots and garlic until soft, about 2 to 3 minutes.

Wash greens well. Tear larger leaves into 2- to 3-inch pieces, removing any large center ribs or tough stems.

Add greens by handfuls to pot, stir frying with each addition. Stir until leaves start to wilt and turn bright green. Add water and seasoning; cover and reduce heat to simmer. Cook 5 minutes.

Uncover and stir in capers. Keep cooking until remaining water evaporates, about 2 to 3 minutes.
Remove from heat. Drizzle with vinegar and stir.

Serve immediately.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

collards gardening Sacramento chard vegetables recipes winter New Year's holiday food recipe winter greens holiday food kale vegan recipe

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Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.

* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.

* Harvest cabbage, lettuce, peas and green onions.

* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.

* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.

* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.

* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.

* Feed summer bloomers with a balanced fertilizer.

* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.

* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.

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