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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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Garden Checklist for week of May 5

Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:

* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.

* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.

* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* Mulch around plants to conserve moisture and control weeds.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.

* Harvest cabbage, lettuce, peas and green onions.

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