Mardi Gras greens


Illustration by Sarah Hansel

We’re a long way from NOLA, but lots of Sacramentans still celebrate Mardi Gras. The problem is that many of the key ingredients aren’t in season now. What we do have in abundance are leafy greens. Work them into your Mardi Gras menu like this: Spinach is the main ingredient in the topping for oysters Rockefeller. With bread crumbs, garlic and Pernod, it’s a classic appetizer. You also need leafy greens for gumbo z’herbes. Some recipes call for nine different greens, so don’t skimp! Add extra bacon in honor of Fat Tuesday.